Roasted Red Squash Soup (Mexican inspired!)

Roasted Red Squash Soup (Mexican inspired!)
Ingredients (Serves 8)
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2 Small Red Squash (approx 1kg whole each)
4 tbs Olive Oil
2 Medium Onions
1/2 tsp Smoked Paprika
4 cloves Garlic
Chilli Flakes (I used a tiny pinch because mine are extra spicy - use your judgement and precaution)
800g Tomatoes
1 Litre Vegetable Stock
600g Cooked Red Kidney Beans
200g Sweetcorn Kernels

Garnish (Optional)
Cream (Oatly, natural yogurt, soured cream or something similar)
Tortilla Chips
Grated Cheese

1. Pre-heat the oven 180 degrees
2. Carefully slice the squash into eighths, de-seed and place in a roasting dish
3. Cover with olive oil
4. Roast in the oven for approx 40 mins (until cooked and slightly coloured)

5. Meanwhile, heat the rest of the olive oil in a large pan
6. Add onions and cook until tender and slightly caramelised
7. Stir in the paprika, garlic and chilli flakes and cook for 3 mins
8. Add the tomatoes, simmer for 15 mins
9. When ready, scoop out the flesh of the roasted squash and stir in
10. Puree with a hand blender, slowly adding the stock
11. Add kidney beans and sweetcorn kernels
12. (Optional) Drizzle with cream and serve with a handful of tortilla chips, grated cheese, chopped avocado and fresh coriander


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