An Indie Cambridge article 14 January 2025
Warming Roasted Butternut Squash and Ginger Soup courtesy of indie café Garden Kitchen.
• 1 butternut squash
• two red onions
• 3 cloves of garlic
• 20g ginger
• half a teaspoon of chilli flakes
• half a teaspoon of ground cumin
• a sprig of Rosemary or thyme
• 2 tablespoons of olive oil
• salt and pepper to taste
• 1lt water
• 1 vegetable stock cube
Peel and deseed the squash, then roughly chop and place in a roasting tin. Add the sliced red onion and the roughly chopped ginger and garlic.
Sprinkle over the chilli flakes, ground cumin and a pinch of salt and pepper. Add the olive oil and the destemmed rosemary or thyme.
Mix everything together and roast in the oven at 180 degrees for 30 minutes.
By now the squash should be soft and the onions slightly caramelised. carefully transfer everything to a saucepan and add the water and vegetable stock. Gently heat until the mixture is just simmering then take off the heat and blend with a stick blender. You may need to add slightly more water depending on how thick you like your soup.
Serve with toasted pumpkin seeds, chilli flakes and a drizzle of olive. A dollop of yogurt goes great too or a swirl of coconut milk if you have it.
This recipe also works well with pumpkins, carrots, parsnips and sweet potatoes too. You can always add a combination of veggies and adjust the spices depending on how hot you like it!