You can use whatever squash you can lay your hands on for this. I used a Kabocha, which is a delicious Japanese squash. You can roast the squash ahead of time if you like and then the soup can be on the table in less than half an hour.
Roasted Squash Soup Ingredients
- Half a large squash
- 4 tbsp olive oil
- Salt and pepper
- 1 onion
- 2 ribs of celery
- 3 cloves garlic
- 2cm piece of fresh ginger root
- 1 tsp ground cumin
- ½ tsp ground coriander
- 500ml chicken or vegetable stock
Preheat oven to 200°C. Line a roasting tin with baking parchment or a silicone liner.
Use a large knife to cut the squash half into around eight wedges – be careful! Scoop out the seeds and stringy insides. Place the squash wedges in the prepared roasting tin. Drizzle 2 tbsp olive oil over the squash and season with salt and pepper. Roast for around 45 minutes – the squash should be soft. Leave to cool a little.
While the squash is roasting, roughly chop the onion and celery. Heat the remaining olive oil in a large saucepan then add the onions and celery. Cook on a low heat until softened – around 10 minutes.
Peel and slice the garlic cloves, then add to the pan, along with the cumin and coriander. Cook for a couple more minutes.
Use a small knife to remove the skin from the squash and cut the squash into large chunks. Add to the saucepan with the stock. Bring to the boil then simmer for around 10 minutes.
Use a handheld blender or stand blender to purée the soup. If it’s too thick for your liking, add a little more water. Season to taste.