After visiting my Brother in Law over Christmas we left with more than a few squashes he still had left from a prolific season of his allotment this summer…6 acorn squash, a giant pumpkin and by far the most random a turban squash. Yep, your read that right!
I had only one thing in mind when I saw this beauty – Spiced Squash Soup. Awwwww yeh.
Ridiculously easy aswell.
Pre heat oven to 180, place squash whole in the oven and let that bad boy roast, should take about an hour. This works for most squash you are likely to encounter, and I find it really enhances their natural sweetness, so if you (unsurprisingly) don’t have a turban squash lying about use what you have on hand.
Let it cool, I left mine for a good few hours, removed the top and scooped out the innards into a bowl which I left in the fridge over night. (Again, not a necessary step if you don’t have two babas stealing your time!)
Chop a red onion and allow it to soften on a gentle heat in your largest cassorole / pot, just as it starts to soften NOT colour, add in a heaped teaspoon of cumin seeds and one of smoked paprika, stir until it smells delicious. Add in the crescents of sweet potato and let it cook for 5 mins or so, then add 2.5 pints of vegetable stock and 2 bay leaves and a good pinch of ground pepper. Put the lid on and let it simmer for 15 to 20 minutes so the potatoes cook and soften. Pop in the flesh you scooped for your stock along with a can of whole or chopped tomatoes and let it Simms for another 15 minutes, stirring occasionally.
Finally, blitz, add in a can of chickpeas and serve with a swirl of natural yogurt.
Yum yum. Approved by me and my 19 month old Bean!