Pic of Squash soup

Squash soup

Show ingredients

Vegetarian mains

Squash soup

Serves 4 55 min
Squash soup is a trusty old favourite that is gorgeous as is, or can be dressed up with spices and garnishes. Try it with lots of black pepper or a pinch of chilli, or for a subtler flavour with cumin and coriander. Add a handful of cooked grain such as pearl barley, or a topping of crispy bacon, pumpkin seeds and a swirl of yoghurt. This makes a lovely warming and inexpensive lunch or dinner with a slice of crusty buttered toast.


  • 1 squash, peeled and cut into chunks
  • 1 onion, finely diced
  • 1 litre vegetable stock
  • dried chilli flakes, ground cumin and coriander (if desired)
  • salt and pepper


Prep time: 15 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 190'C/Gas 5. Roast the squash for 25-30 minutes until tender.
  • Step 2

    Fry an onion gently in oil for 10 minutes. Add spices if you like (dried chilli flakes, ground cumin and coriander).
  • Step 3

    Blitz with the roasted squash in a blender with vegetable stock and seasoning.

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