Roasted Squash Soup

Name: Roasted Squash Soup
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: Global
Ingredients: ½ acorn squash; 1 red bell pepper; 8 cherry tomatoes; 1 tbsp olive oil; 15-20 cashews; 1 tsp salt; ½ tsp turmeric; 1 tsp cumin coriander powder; ½ tsp chili flakes; ¼ cup milk; as needed water; for garnish fresh basil

⏱️ Prep: 10m

🔥 Cook: 20m

📊 Easy

🏠 Cuisine: Global 🍽️ Course: Soup 👥 Servings: 2

Episode 1 of my Winter Warmers Series. A warm, creamy and smoky winter soup made by roasting everything first — simple, healthy and comforting. Cooked in a cast iron pan for deep flavor and a natural iron boost.

Instructions

Roast bell pepper and cherry tomatoes in olive oil on medium-high heat for 4–5 minutes until slightly charred.
Blend the roasted bell pepper and cherry tomatoes with cashews and a little water into a paste.
In the same pan, roast sliced squash for 3–4 minutes.
Add spices (turmeric, cumin coriander powder, chili flakes) and salt to the squash, cover and cook another 3–4 minutes until soft.
Mash the cooked squash, then add the blended pepper-tomato-cashew mixture, milk, and water as needed.
Bring the soup to a boil and serve warm, garnished with fresh basil.