If you've spotted the colourful winter squash in our vegetable display at Wild Oats and wondered what to do with them, this warming autumn soup is a delicious place to start.
We used a red kuri squash, also known as Uchiki Kuri, which has a beautiful orange skin and a naturally sweet, nutty flavour. One of the best things about this variety is that you don't need to peel it! The skin softens when cooked, making preparation surprisingly simple.
Roasted with olive oil, then blended with ginger, garlic, warming spices and creamy coconut milk, it makes a comforting, satisfying soup that's perfect for cooler days.
Ingredients
Serves approximately 2–3 as a main meal, or 3–4 as a starter
- 1 medium red kuri (Uchiki Kuri) squash
- 1 onion, finely chopped
- 2 garlic cloves, crushed or finely chopped
- 2–3cm fresh ginger, grated
- ¼ tsp ground turmeric
- ½ tsp smoked paprika
- 400ml organic coconut milk
- 1 vegetable stock cube dissolved in 400ml hot water
- Olive oil
- Salt and black pepper, to taste
To serve:
- 2 tbsp pumpkin seeds
- Gluten-free sourdough bread (optional)
Method
1. Prepare the squash
Preheat your oven to 200°C (180°C fan). Wash the squash, cut it in half and scoop out the seeds. There's no need to peel it. Cut into roughly 3–4cm pieces.
2. Roast until tender
Place the squash pieces on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for approximately 30–35 minutes, turning halfway through, until tender and lightly golden.
3. Prepare the soup base
While the squash is roasting, heat a little olive oil in a large saucepan over a medium heat. Add the chopped onion and cook gently for 5–7 minutes until softened.
Stir in the garlic and ginger and cook for another minute. Add the turmeric and smoked paprika, stirring for around 30 seconds to release their aromas. Add a splash of vegetable stock if needed to prevent the spices from catching.
4. Add the coconut milk
Pour in the coconut milk and stir to combine. Turn off the heat while you wait for the squash to finish roasting.
5. Simmer and blend
Add the roasted squash and remaining vegetable stock to the saucepan. Bring to a gentle simmer for approximately 5 minutes, then remove from the heat.
Blend carefully with a stick blender until smooth and creamy. Add a little extra hot water or stock if you prefer a thinner consistency. Taste and adjust the seasoning.
6. Prepare the topping
Place the pumpkin seeds in a dry frying pan over a medium-low heat. Toast for 2–4 minutes, stirring regularly, until lightly golden and fragrant.
7. Serve and enjoy
Ladle the soup into bowls, sprinkle with toasted pumpkin seeds and serve with a slice of gluten-free sourdough.
Why we love winter squash
Winter squash is wonderfully versatile and can be roasted, blended into soups, added to curries or used in warming traybakes.
It's also a source of dietary fibre and contains beta-carotene, a plant pigment that the body converts into vitamin A. Vitamin A contributes to the normal function of the immune system and the maintenance of normal vision.
Red kuri squash is particularly convenient because its thin skin becomes tender during cooking, saving you the time and effort of peeling.
Make it your own
Prefer a little heat? Add a pinch of chilli flakes alongside the spices.
For a thinner soup, simply add more vegetable stock until you reach your preferred consistency.
And if you have leftovers, allow the soup to cool promptly, refrigerate in a covered container and enjoy within 48 hours, reheating until piping hot.
Find your ingredients at Wild Oats
From seasonal winter squash and fresh ginger to organic coconut milk, warming spices and pumpkin seeds, you'll find plenty of inspiration for autumn cooking at Wild Oats in Bristol.
Watch us make this warming squash soup
Watch our latest Instagram Reel to see how we made this soup, from the vegetable display to the finished bowl.
Happy cooking!
