As the leaves change colour and the air turns crisp, there’s nothing quite like a warm bowl of soup to welcome the autumn season. This Hearty Squash and Adjika Soup is a perfect blend of seasonal squash, rich spices, and the fiery kick and earthyness of walnut adjika chilli paste.
It’s a comforting dish that’s perfect for cosy nights in after a brisk autumn walk. Let’s dive into this delicious recipe!
Ingredients:
1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
1 litre vegetable broth
3 tablespoons red walnut adjika chilli paste
1 teaspoon ground cumin
Fresh parsley, chopped (for garnish)
Crusty bread for serving
Instructions:
Roast the Squash: Preheat your oven to 200°C. Toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelised.
Sauté the Vegetables: In a large pot, heat the remaining olive oil over medium heat. Add the onion and carrots, sautéing until the vegetables are soft and fragrant.
Combine Ingredients: Add the roasted squash to the pot, along with the vegetable broth, adjika chilli paste, and ground cumin. Stir to combine.
Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
Blend: Use an immersion blender to puree the soup until smooth and creamy.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread. Enjoy the warmth and spice of this autumn delight!
This Hearty Squash and Adjika Soup is the perfect way to embrace the autumn season. The rich flavours of seasonal squash and the bold kick of adjika chilli paste create a comforting and satisfying dish. Try this recipe and warm up your evenings with a taste of autumn!
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