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Roasted Butternut Squash Soup with Chilli & Cumin by Emma Eats & Explores - Glutenfree, Grainfree, Dairyfree, Sugarfree, Paleo, SCD, Whole30, Vegan, Vegetarian & Low Carb

Roasted Butternut Squash Soup with Chilli & Cumin

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 9 hours
Course Appetisers, Main Dish
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegan, Vegetarian, Whole30
Servings 4 people

Ingredients
  

  • 1 large butternut squash
  • 1 tbsp olive oil
  • 2 onions
  • 4 cloves garlic
  • 1 medium red chilli
  • 2 tsps ground cumin
  • 1 litre chicken stock (or vegetable stock)
  • salt & pepper

Optional Toppings

  • yoghurt
  • Chilli Oil
  • Pesto

Instructions
 

Roasting the Butternut Squash

  • Preheat the oven to 180C (350F)
  • Peel, de-seed and chop the butternut squash into 1/2 inch cubes.
  • Place the cubes on a baking tray and drizzle over the olive oil and plenty of salt and pepper. Make sure the butternut squash is completely coated.
  • Roast in the oven for 40-45 minutes until soft and browned.

Make the Soup

  • Roughly chop the onions, chilli and garlic and add to the slow cooker along with the butternut squash.
  • Add 750ml of the stock and the cumin powder.
  • Season and switch on the slow cooker to medium for about 8 hours.
  • Once the soup has cooked, blend with a stick blender or in a food processor to liquidise.
  • Season well with plenty of salt and pepper to taste.
  • Add the remaining stock (as much or as little as you need) to thin the soup to the right consistency.
  • Heat through before serving and serve garnished with whatever you choose, cream, yoghurt, pesto, chilli etc.