CUMIN SPICED SQUASH SOUP

Written By Daniella Edkins

This deliciously silky, cumin spiced squash soup is a culinary delight for the colder season. Getting enough fresh fruits and vegetables is vital to keep our bodies strong through Autumn/Winter. Squash is a excellent gentle fibre for our digestive health and it’s rich in Potassium to support true hydration and great gut motility. I love using warming cumin to give it a little extra magic.

INGREDIENTS

  • 2x Medium Sized Squash*, peeled, de-seeded and cubed

  • 1x Sweet Potato, peeled and cubed

  • 1x Onion, sliced

  • 2x Shallots, sliced

  • 1/2 tsp Paprika

  • 1/2 tsp Ground Cumin, plus additional 1x tsp

  • 1/2 tsp Chilli Powder

  • 5x Sprigs of fresh Thyme

  • 500ml Chicken Stock**

  • 300ml Water

  • 100ml Fresh Single Cream

  • Salt & Pepper to taste

  • 1tbsp Ghee

  • Extra Virgin Olive Oil, for drizzling

*Mix your squash varieties for an additional plant variety for your gut microbiome

**Can sub for a flavourful Vegetable Stock or Chicken Bone Broth

 

01.

Prepare your Squash in a tray, drizzle with the Olive Oil, 1/2 tsp Cumin, 1/2 tsp Paprika, Salt, and Pepper. Cook in pre-heated oven (180 fan) 40 until soft.

02.

Heat 1x tbsp Ghee in a pot. Add the Onion, Shallots, Thyme, and remaining spices. Lightly Salt & Pepper to taste. Continue to cook for 3-5 minutes. Add the Sweet Potato, followed by 500ml Chicken Stock. Simmer until Sweet Potato is soft.

03.

Next, add the cooked Squash and the 300ml Water. Cook for 5 additional minutes before cooling and blending your soup. Once blending stir through the Cream for a luxurious, silky finish.

Daniella Edkins
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