Try Martha Collison's recipe with an extra swirl of cream and a scattering of snipped herbs. You can freeze soup in individual portions in separate freezer-friendly containers, so you can defrost them separately for a quick lunch or easy dinner.
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Ingredients
350g butternut squash
850g sweet potatoes
3 tbsp olive oil
3 clove/s garlic, unpeeled
2 small onions, chopped
2½ cm piece ginger, peeled and finely grated
1 tsp ground coriander
1 tsp cumin seeds
½ tsp chilli flakes
400ml can coconut milk
500ml vegetable stock
2 tsp Cooks’ Ingredients Red Miso Paste
For the pumpkin seed topping
2 tbsp cleaned seeds from the butternut squash, or 2 tbsp sunflower seeds
2 tsp sesame seeds
2 tsp black sesame seeds
1 tbsp clear honey
½ tsp Cooks’ Ingredients Red Miso Paste
Method
Preheat the oven to 200ºC, gas mark 6. Peel
and deseed the butternut squash, and peel the
sweet potatoes, then roughly chop into small
chunks. Put into a large roasting tin and drizzle
with 2 tbsp of the oil, then add the garlic
cloves. Season and roast for 45 minutes, or
until golden and easy to squash when pressed
with a fork.
To make the pumpkin seed topping, combine
all the ingredients in a small bowl and spread
onto a parchment-lined baking tray. Bake at the
same time as the vegetables for 13-15 minutes,
or until the honey has stopped bubbling
and the seeds smell toasty. Allow to cool
completely before breaking up into pieces.
Heat the remaining 1 tbsp oil in a large
saucepan, then add the onion and fry gently for
5 minutes. Add the ginger and spices and fry
for 2-3 minutes more, or until fragrant. Pour
in the coconut milk and stir well, add 250ml
vegetable stock and the miso paste, then
spoon in the roasted squash and sweet potato.
Squeeze the roasted garlic cloves from their
skins and add to the pan.
Transfer to a blender, or use a stick blender
to purée the soup until smooth and velvety.
Add the remaining stock little by little, until
you get a consistency you are happy with, then
season to taste. Return to the pan and heat
through until piping hot, then divide between
bowls and top with the pumpkin seed topping.
Cook’s tip
Adding miso to the soup creates a deep flavour of umami richness which works so well with the sweetness of the potato and butternut. I use red miso, which is intense and earthy, but white miso works equally well for a milder flavour.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,716kJ/ 651kcals
Fat
35g
Saturated Fat
18g
Carbohydrates
69g
Sugars
28g
Fibre
13g
Protein
8.3g
Salt
0.8g
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