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Roast squash soup

A silky, gently spiced soup blended from oven-roasted squash, finished with yoghurt.

Prep
10 min
Cook
40 min
Total
50 min
Serves
4 people
  • Vegetarian
  • Budget-friendly

Ingredients

4 people

Quantities adjust to the number of servings.

  • Butternut squash800 g
  • Onion1
  • Garlic2 cloves
  • Olive oil2 tbsp
  • Curry powder1 tsp
  • Vegetable stock800 ml
  • Greek yoghurt (to serve)60 g
  • Chilli flakes (to taste)to taste
  • Saltto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Heat the oven to 200 °C. Peel the squash and cut it into 3 cm cubes; quarter the onion.

  2. Toss the squash, onion and unpeeled garlic on a tray with the oil, curry powder and some salt and roast for 30 minutes, until the squash is soft and caramelised at the edges.

  3. Squeeze the garlic out of its skins and blend everything until smooth with the hot stock. Heat through and adjust the salt.

  4. Serve with a spoonful of yoghurt and a pinch of chilli on top.