Curried Squash & Sweet Potato Soup
A bowl of autumn.
The leaves are changing, the air is getting colder and nothing feels better than a piping hot bowl of soup.
This seasonal soup, is made with roasted British squash, sweet potatoes and onions, with a secret ingredient, silken tofu, for a smooth, silky bowl of autumn.
Great to batch make and freeze for when you need a hug in a bowl.
What you’ll need (serves 4-6):
1 butternut squash
2 large sweet potatoes
300g block of tofu (I used this one)
4 white onions
1 tbsp ginger paste
2 tbsp curry powder
1 tbsp caraway seeds
1 tbsp nigella seeds
4 tbsp sunflower oil
2 litres vegetable stock
Sea salt & pepper to taste
How to make:
Set your oven to gas mark 7
Peel and deseed your squash and chop into cubes, followed by your sweet potato and add to a large bowl.
Peel and cut your onions into quarters.
Mix together your curry powder, caraway seeds and nigella seeds with the sunflower oil, before coating over your squash and sweet potato.
Line on a baking tray and slot in your onions, before adding a little more oil and roasting until golden and soft.
Once cooked, remove from the oven and allow to cool.
When cooled, add your roasted veg to a food processor, along with the tofu block and vegetable stock, until you reach your desired consistency.
Season with sea salt and pepper to taste, before warming through and serving with toasted breadcrumbs and seeds.
Storage: This makes around 5 batches of 3 ladles each and can be kept in the fridge for 3-5 days or in the freezer for a few months.