Spiced Butternut Squash Soup

 

Sourced from Facebook on 15.10.25

Photo from BBC Good Food

 

Ingredients

 

1 large butternut squash 

Cherry tomatoes

Onions

Garlic

Ginger

Carrots

Olive Oil

Salt and Pepper

Turmeric

Cumin

Smoked Paprika

Quarter teaspoon Cayenne pepper

Garlic powder

Fresh thyme

Pumpkin seasoning (optional)

Water

 

For the Garnish:

Feta cheese

Pomegranate seeds

Lightly toasted pumpkin seeds

 

 

Method

 

Preheat the oven to 425F/220C.   Cut the butternut squash in half and add the cherry tomatoes, onions garlic, ginger and carrots.   Drizzle with olive oil and sprinkle with salt, pepper, turmeric, cumin smoked paprika, chilli powder.   Add sprigs of fresh thyme.   Roast in the oven for about 40 minutes.   Removed from the oven and carefully scoop out the roasted vegetables into a blender.  Add pumpkin pie seasoning and water to the blender.  Blend until the mixture is completely puréed.  Taste and adjust the seasoning as needed.   Serve hot, garnished with a drizzle of olive oil, feta cheese, pomegranate seeds and lightly toasted pumpkin seeds.