Vegan Squash Soup With Naan Croutons Food

VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400°F (200°C).
• Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated.
• Transfer the butternut squash to a parchment lined baking tray and space the pieces evenly.
• Bake for 30 minutes until roasted.
• When the butternut squash is roasted, add olive oil to a pot along with the chopped onion, crushed garlic, cumin and paprika and sauté until the onions are softened.
• Add the roasted butternut squash and toss it with the onions and spices. Add the vegetable stock and soy sauce.
• Bring to a simmer. Let it simmer for around 15 minutes for the flavors to blend.
• Switch off the heat and use an immersion blender (handheld blender) to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool for a few minutes and then transfer to your blender jug in stages. Blend it and then when the soup is all blended, return it to the pot.
• Stir in the coconut milk.
• Add sea salt and ground black pepper to taste.
• Ladle into bowls and serve topped with a sprinkle of ground black pepper and a sprig of fresh thyme.

INDIAN ROASTED BUTTERNUT SQUASH SOUP WITH SEEDED NAAN

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins.
• Heat the rest of the curry paste with a splash of water, add the onion and cook until soft. Add the roasted veg and stock, and simmer until the veg is tender. Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through.
• Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins. Serve alongside the soup.

VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
• Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
• Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

CURRIED SQUASH, LENTIL & COCONUT SOUP

Steps:

• Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
• Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.