13th November 2020

Xanthe Gladstone

Recipe: Spiced Squash Soup

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Recipe: Spiced Squash Soup

Serves: 4-6

Cooks in: 45 mins

Difficulty: Easy


2 medium butternut squash (or squash of your choice)
1 vegetable stock cube
1 can of tinned tomatoes
2 tbsp olive oil
1 red onion
3 garlic cloves
1 dried chilli (or half a teaspoon of dried chilli flakes)
1 small tsp smoked paprika
1 thumb of ginger
800ml boiling water
Salt and pepper

1. Preheat your oven to 200 degrees celsius. Peel and chop your squash, leaving the seeds inside. Put it all onto a roasting tray with roughly 1 tbsp of olive oil and salt and let it roast for about 20 minutes or until they are soft.

2. Chop the onion and add to a hot pan with 1 tbsp of olive oil. Let the onions soften for about 10 minutes, they can almost be beginning to caramelise. Chop the garlic and grate the ginger while the onions are cooking then add them to the pan once the onions are soft.

3. As soon as you’ve added the garlic and ginger to the onions, take the squash out of the oven and add that too, mixing them all together. It’s important to make sure the garlic doesn’t burn.

4. Dissolve the stock in the boiling water and add it to the squash. After stirring in the stock, you can also put in the tinned tomatoes and paprika, tasting and seasoning once you’ve added both.

5. Add the lid to your pan, and let all of this simmer for about 5-10 minutes before blending the soup and serving it.

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Xanthe Gladstone

Xanthe Gladstone is Director of Food and Food Sustainability at The Good Life Experience, Glen Dye Cabins and Cottages and custodian of The Walled Garden at Hawarden. Xanthe is our resident organic vegetable grower. She ensures the high standard of all food matters, in terms of organic, local and seasonal across the Good Life Society and works constantly to improve our food sustainability, combatting food waste and increasing transparency.

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