Squash soup
Squash, carrots and sweet potatoes are my ultimate ingredients for comfort food this time of the year. In this post, you will see my go-to recipe for squash soup.
I’m going to be honest: I’m not too fond of cooking. I know this statement makes me seem like a horrible, lazy person, but I can’t help it. Of course, eating is essential for survival. I prefer homemade food to takeaways and pre-prepared meals, so I usually try to find or create recipes that are quick to make, require minimal effort, and are healthy.
A few years ago I discovered how easy cooking a soup becomes when I let the oven do most of the work.
For this recipe, I used my favourite autumn/winter herb: sage. While most squash recipes call for cinnamon, I’m a huge fan of the combination of squash and sage.
When I want to make a sweeter version of a squash dish, I use my homemade shawarma spice blend. I might dedicate a separate blog post to this blend soon.
Ingredients
- 1 squash, cut in half or quartered, seeds removed
- 1 red onion, quartered
- 1 small garlic, cut in half
- 2 carrots, cut into larger chunks
- 3 cups of vegetable stock
- 1 Tbsp olive oil
- 1 tsp of dried sage
Directions
- Preheat the oven to 200 degrees Celsius (400 F). While the oven is heating, prepare the vegetables.
- Line a baking tray with parchment paper, arrange the vegetables, season and drizzle them with olive oil.
- Put the vegetables in the oven and bake them for about 35-40 minutes.
- Scoop out the flesh of the squash and add it to the broth along with the other vegetables. Blend them in a blender or use a stick blender. Once blended, I like to bring it to a boil. If you want to make it creamier, add the dairy or plant-based cream of your choice.
You can serve it with toast or fresh bread. This time, I served it with some carrot tortilla.
