Autumn, Soup

Spiced Squash Soup

Soups are simple way to get nourished quickly. You can turn most if not all leftover roasted veg into a warming bowl of goodness. This is what I did with some left over squash, to make this lightly spiced soup.



About 3-400g roasted squash skin removed

½ onion diced

2 garlic gloves chopped or grated

2 inch piece of ginger grated

½ tsp turmeric

¼ tsp chilli flakes

2 vegetable

750ml boiling water

Salt and pepper

Stock pots or cubes

To serve

Coriander leaves

Pumpkin seeds

Oat or coconut cream


Chilli flakes


  1. In a large pan, Sautee the onions until soft translucent and lightly golden.
  2. Add in the garlic ginger, turmeric and chilli and cook for a few minutes.
  3. Add in the roasted squash and stir again to combine.
  4. Pour in the boiling water and stock pots. Heat to a simmer.
  5. Wants everything is heated through and the flavours mingled, about 5 minutes either blend with a stick blender or a high powered blender until silky smooth.
  6. Serve immediately with and toppings you like and some crusty bread or croutons.

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