Sweet Squash & Roast Root Soup

root soup dish

My sister has banned me from mentioning the British weather. She lives in Brisbane Australia and it’s their winter … which also happens to be above 20oC most of the time!! Here in England I feel like we’re gradually losing the summer we never even had.

As the evenings get darker and colder I love to make earthy, warming dishes. I haven’t put together a homemade soup for ages and had lots of root vegetables to hand so I figured I’d come up with something simple to make. You can make this recipe in advance and freeze it too.


1 butternut squash

1 sweet potato

Half a swede

2 parsnips

2 cloves of garlic

1 tsp honey

1 leek

2 white onions

4 tsp cumin powder

2 tsp cumin seeds

1 tsp gluten free stock

Salt and pepper to season

2 tablespoons coconut oil Lucy Bee

Slice the squash in half, wash, scrub and chop the swede, sweet potato and parsnip into chunks and place in a roasting tray. Add a drizzle of melted coconut oil, a drizzle of honey and sprinkle a teaspoon of cumin powder evenly over the veg. Season with salt, pepper and cumin seeds.

Place in a preheated oven at 175oC for 1.5 to 2 hours – checking occasionally that the vegetables are roasting evenly.

Meanwhile warm a tablespoon of coconut oil in a large pan and gently sauté one chopped leek and two chopped onions for 5-10 minutes. Add a litre of water and a teaspoon of vegetable stock plus any chopped vegetables you have in the fridge. (I’ve added celery and carrots) and continue to simmer gently for 45 minutes.

Once the root veg and squash are roasted, remove the tray from the oven and allow to cool. Peel the skin from the squash and swede and remove the seeds from the squash (they spoon out easily) – the potatoes and parsnips can be added to the soup with the skin on.

Add the squash and root vegetables to the pan of softened stock vegetables and mix well. Ladle into your Ninja or food processor. There’s a lot of soup so I had to do this in two lots.

Blitz on ‘food puree’ for 1 minute until smooth and return to the pan. Season with salt and pepper and serve with a sprinkling of cumin seeds.

honey roast root soup

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