The autumn rain comes and the temperature drops. What you need is a thick spicy squash soup to warm you through. It also so happens to be vegan.
Serves 2 or more
- 1/2 of a Sweet Meat Squash, de-seeded, peeled and cubed
- Onion, peeled and cubed
- 3 cloves Garlic
- Drizzle of Olive Oil
- 1 Tbsp Smoked Salt
- 2 Tbsp Of Hot Paprika
- 2 Tsp Garlic Pepper
- 2 Tsp Celery Salt
- 750ml Vegan Vegetable Bouillon Stock
- 1 Tsp of Black Pepper
- 1 Tsp of Salt
- 1 Tsp of Cayenne Pepper
How To Make Vegan Spicy Squash Soup…
Preheat the oven at 180c. Put the Squash, onion and garlic on a baking tray. Drizzle on the oil, then sprinkle on the smoked salt, garlic pepper, celery salt and hot paprika. Roast for 40 minutes.
When the veg is roasted, transfer them into a saucepan, add the stock and the rest of the ingredients to it, then bring it to the boil before lowering the temperature to a simmer.
After 10 minutes simmering it’s time to puree it. Whatever kitchen aid you have, whether its a hand blender, food processor, fancy soup blender thing, it doesn’t matter, just as long as you blend your soup until it’s smooth and creamy.
Now let the soup simmer for another five minute and try it. Add more seasoning if you desire and then cook for a bit longer. When ready, serve with sunflower seeds on top for some crunch. Now just enjoy your soup as you watch the rain fall.