Cajun-spiced butternut squash soup recipe
This vegan butternut squash soup is warmly spiced with Cajun seasoning and served with a swirl of coconut yogurt and fresh coriander.
See method- Serves 4
- 20 mins to prepare and 50 mins to cook
- 192 calories / serving
Ingredients
- 1 large butternut squash (roughly 800g prepped weight), peeled, deseeded and cut into 2cm chunks
- 2 tbsp vegetable oil
- 1 tbsp Cajun seasoning
- 1 medium red onion, finely chopped
- 2 large garlic cloves, finely crushed
- 2 sticks celery, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 low-salt vegetable stock cube*, made up to 1ltr
- 1 lime, juiced
To serve
- 4 tbsp coconut yogurt
- 1 tsp Cajun seasoning
- 3 tbsp finely chopped coriander
Each serving contains
- Energy
- 825kJ 192.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 1.4g
- Sugars
- 13g
of the Reference intake
Carbohydrate 23.0gProtein 4.4gFibre 2.2g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Toss together the squash, 1 tbsp vegetable oil and Cajun seasoning on a large baking tray and roast for 35-40 mins, tossing occasionally, until caramelised and tender.
- Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a low-medium heat, add the onion, garlic, celery and chilli, cover with a lid and fry for 20 mins, stirring occasionally, until soft and translucent.
- Add the roasted squash to the pan along with the stock, bring to the boil and simmer for 15 mins. Remove from the heat and blend with a stick blender until smooth. Add the lime juice and season to taste. Add a splash more water, if you like.
- Divide the soup between 4 bowls and swirl 1 tbsp of coconut yogurt through each one. Top with a sprinkle of Cajun seasoning and coriander to serve.
- See more Butternut squash recipes
Tip
This soup will keep in the fridge for up to 3 days and also freezes well.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer .
