Sweet Roasted Squash Soup
This is a fairly thick soup, so if you prefer a thinner consistency then add more water or stock.
- 20 millilitres (1 tablespoon + 1 teaspoon) olive oil
- Approximately 650 grams crown prince or kabocha squash, cut into 1-2 inch chunks
- 1 medium onion (150 grams-ish) peeled and quartered
- 2 heads (not cloves) garlic
- 800 millilitres water or salt free stock
- 2 tablespoons unsweetened soy yoghurt
- 1 tablespoon soy sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon fine salt
- 1/2 tsp coriander seeds, toasted
- 10-15 fresh sage leaves sage leaves
- Preheat the oven to 200 Celsius (400 F).
- Peel as much of the dried skin away from the garlic heads as possible and cut half a centimetre or so off the top of each head of garlic (so the cloves are easy to squeeze out once cooked). Add to a large bowl along with the quartered onion and squash pieces. Drizzle the oil over the vegetables and mix with your hands to evenly coat. Tip the contents of the bowl onto a large roasting tray. Roast for 35-40 minutes, until the squash is caramelised and fork tender.
- To extract the garlic, wait until the heads are cool enough to handle and then squeeze each clove and the softened garlic will pop out. Add vegetables and all remaining ingredients to a blender. If you aren’t using a high speed blender like a Froothie then it’s advisable to leave the vegetables to cool for a few minutes. Blend at high speed until smooth.
- Pour blender contents into a saucepan and heat for ten minutes. Serve with an added swirl of soya yoghurt and/or vegan parmesan and pepper if desired. Eat with bread for a full meal.
- Author: Kip Dorrell
- Yields: about 1350 millilitres