Happy Tuesday and hope that it’s sunny and warm where you are.
We’re sunny but heck, it is still cold here. Not January type of cold but windy, damp cold. I need some bone warming heat right now and only soup will do.
This is they type of soup that you can make after work and before running child/children to their after school activity. There will even be enough time to wrangle a bit of homework in there AND have them in whatever complicated outfit that they are required to be attired in.
Roasted Squash and Tomato Soup.
It’s a dump in one pot, blitz and heat.
I chose some smokey type of spices to add in; cumin, dried lemon peel, cinnamon…I’ve used homemade chicken stock but you can easily substitute veg stock for a fab vegan meal.
Now, here’s the only tricky spot-roasted squash. I chose an butter cup squash and roasted it the night before with dinner. And by roasting I simply wrapped it in foil and tossed it in the oven. The next day I just needed to peel off the skin and add to my mix. BUT if you haven’t done this just add a can of squash to the mix and you’ll still have a gorgeous soup.
Next step, heat and blitz with a hand blender or use a potato masher and a lot of muscle.
A few chunks of cheese and a few seedy crackers and you are off to the races.
- 2 cups crushed, canned tomatoes
- 2 tsp mashed garlic
- 2 cups stock
- 2 cups roasted buttercup squash (acorn would be quite nice too)
- 2 tsp mashed ginger
- ½ tsp each dried lemon peel and cinnamon
- 1 tsp cumin
- 1 tsp crushed chili
- salt to taste
- Add all ingredients together. Heat and blitz with hand blender (choose your fav-smooth or with chunks) and taste for salt. I start with ½ tsp and adjust from there.