Roasted pumpkin & butternut squash soup / Serves 8-10
- 1 medium butternut squash, peeled & deseeded, cut into 2cm chunks
- 1 small pumpkin, peeled & deseeded, cut into 2cm chunks
- 2 medium carrots, peeled and diced
- 3 tbsp olive oil
- 1 medium onion, finely sliced
- 4 cloves garlic, chopped
- 1 tsp cumin seeds
- The seeds from 4 cardamom pods
- 1.5 litres vegetable stock
- 400g tin cannellini beans, drained
- 3 tbsp vegan yoghurt
- Half a lemon
- Salt & pepper to taste
Preheat the oven to 200C.
Place the prepared pumpkin, butternut squash and carrots in a large oven dish, then add 2 tbsp olive oil, salt and pepper. Toss well, ensuring all the vegetables are coated, then place in the oven for approximately 45 minutes.
Once the vegetables have been in the oven for around 35 minutes, heat the remaining 1 tbsp olive oil in a large saucepan and add the sliced onion. Cook over a medium-low heat for around five minutes, then add the chopped garlic, cumin seeds and cardamom seeds. Continue to cook for another five minutes, until the onion is soft.
Remove the vegetables from the oven after 45 minutes, then add to the saucepan and stir well to combine. Tip in the drained cannellini beans and the hot vegetable stock, then place a lid on the pan. Continue to cook for an additional 20 minutes.
After 20 minutes, remove from the heat and blend using a stick blender, ensuring the soup is smooth without lumps. Return to a low heat, then stir in the vegan yoghurt, lemon juice and salt and pepper to taste.