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  • Charlotte Emily

Squash Soup

Updated: Jan 11

Vegan Squash Soup

This squash soup is so simple, easy to make and perfect for rainy days when you just need something warm and hearty for dinner. Using very few ingredients, as well as being the perfect recipe to switch up and use any odds and ends you have in the fridge, this recipe is one that you can fall back on time and time again... plus it can be made in just an hour.


This soup is thick, full of flavour and fresh, whilst also being a perfect winter meal. The squash flavour is strong throughout, with the herbs adding a subtle boost in every spoonful. Topped with cream and roasted chickpeas, with bread to dunk, this is a definitely a classic soup! With only a baking tray and high powered blender (or food processor or immersion blender) needed, this is such an easy meal to make and store for mid-week meals.



Jump to the Recipe ↓



 

Do I need squashes and butternut squash?

Both butternut squashes and squashes have a different flavour when compared to each other, so when combined in a recipe, they compliment each other really nicely. You can always use just the one, I'd prefer to use butternut squash I think the flavour is a little stronger, but you can go always for squashes with pumpkin perhaps.


Can I change the herbs?

Of course, if there's a flavour you prefer or one that you'd rather not use, then definitely switch them around... go for what you like.



Can I add other veg?

Definitely! This recipe is so versatile, you can definitely add more veg - carrots, courgette, turnips for example. Just make sure to add a little extra veg stock if you increase the amount of veg you're including, otherwise the soup will be too thick.


Can I make this ahead of time?

There really isn't too many steps in this recipe as it's so simple, but you can still make half of it ahead of time if you'd prefer (if you've got the oven on already!). The squashes, onion and garlic can be prepared and popped in the oven. Once roasted, they can be stored in an airtight container for a couple of days, until you combine with the stock to make the soup.



Do I need any fancy equipment?

Nope not at all! All you need is a baking tray and a high powered blender (or food processor or immersion blender)... it's that simple! The squash is cut and roasted on the baking tray with the onion, garlic and herbs, before being popped in a blender with veg stock and turned into the soup. There really is no fancy equipment needed for this soup.


How do I store this squash soup?

This squash soup can be stored in an airtight container for up to a week, no problem! You can also prepare and roast the squashes ahead of time, then store them in the fridge for a couple days in an airtight container. Then simply combine in the blender with the veg stock to make the soup and store for a further week.


 

What goes into this squash soup?

  • Butternut Squash - who doesn't love a butternut squash... such a classic flavour!

  • Squashes - these can be whatever you've got laying around (especially after halloween) or whatever squashes look nice to you.

  • Onion & Garlic - I mean, we need onion and garlic in everything, right? These create the base flavour of the soup.

  • Sage & Oregano - these add a boost of flavour to the soup and compliment the flavours of the squashes, adding a hit of freshness.

  • Turmeric - not only does this provide a little flavour, but it adds to the colour of the soup too.

  • Veg Stock Powder & Water - this is the main source of liquid for the soup, as the squashes don't release much when they are blended into a soup.


This squash soup is so simple, easy to make and perfect for rainy days when you just need something warm and hearty for dinner. Using very few ingredients, as well as being the perfect recipe to switch up and use any odds and ends you have in the fridge, this recipe is one that you can fall back on time and time again... plus it can be made in just an hour.


This soup is thick, full of flavour and fresh, whilst also being a perfect winter meal. The squash flavour is strong throughout, with the herbs adding a subtle boost in every spoonful. Topped with cream and roasted chickpeas, with bread to dunk, this is a definitely a classic soup! With only a baking tray and high powered blender (or food processor or immersion blender) needed, this is such an easy meal to make and store for mid-week meals.


 


Squash Soup


Total Time : 55 minutes - 1 hour

Preparation Time : 15 minutes

Roasting Time : 40 - 45 minutes

Servings : 4 - 6 servings


Ingredients

  • 1 Butternut Squash (around 750g)

  • 3 Squashes (around 300g)

  • 1 Onion, quartered

  • 2 Garlic Cloves

  • 1/2 tsp Dried Sage

  • 1/2 tsp Dried Oregano

  • 1/4 tsp Turmeric

  • 1/2 litre Boiling Water

  • 2 tsp Veg Stock Powder


Method

  1. Preheat your oven to 200C fan and set aside a baking tray large enough for the squashes.

  2. Start by chopping your squashes and butternut squash into smaller chunks, removing the seeds and skin.

  3. Place the chunks into your baking tray, along with the peeled garlic and onion (once cut into quarters).

  4. Drizzle a little oil over the top and add the sage, oregano and turmeric. Roll the squash chunks, onion and garlic around in the oil and herbs until all the chunks are lightly covered.

  5. Pop the tray in the oven for 40 – 45 minutes, until the squashes are soft.

  6. Once roasted, transfer the squash chunks, onion and garlic into a high powered blender (I use a NutriBullet). Then add in your veg stock (after combining the boiling water and stock powder) and blend until smooth.

  7. Once blended and smooth, heat up your soup if need be and serve with cream, roasted chickpeas, some fresh bread and enjoy!



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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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