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Spiceh-Squasheh Soup (Serves 4)

This is defo my fav to make in the chilly winter months when I have other bits and bobs to be getting on with, so I do not have to be stood around watching it cook.

Spice Level can also be controlled, so if it’s for your mates (like mine who all love food as hot as the sun) or for younger/older family members – we can tune the level.


Cooking oil (I use coconut)

3 x Large Red onions peeled and cut into large chunks

4 x Garlic Cloves (more if ya loves the garlic). Peel, crush with back of knife and leave whole

1 x Large Squash (total)

5 x Large Carrots peeled and chopped

½ tsp Ground Pepper

½ tsp x Salt

1 tsp x Green Herbs

1tsp Ground Cumin

1tsp Paprika

Chili flakes quantity decided to personal taste

1 litre x Veg stock

½ Tin Coco Milk (optional)


Set Fan oven to 180 degrees.

Peel and de-seed the squash, and dice into large chunks.

TIP: It is best that the carrots, onion and squash are all diced to similar sized pieces.

Add the whole garlic cloves, onions, carrots and Squash into a large roasting dish, drizzle with coconut oil, salt and pepper to season and ½ of all other spices (the rest will be added to the soup mixture later) and roast for 30 minutes – then check and turn vegetables over and continue roasting approx. 10 minutes until nice and golden brown – the squash should be soft.

Set a large pan on the stove at a low/medium heat and add a small amount of coconut oil, the contents of the roasting tray and all of the rest of the spices (be careful here with the chili).

Then gradually add the stock and bring to a boil before removing from the heat.

Blend, Taste and Season…

Add more stock to adjust consistency, more stock for thinner soup

Add coconut milk for variation too

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