Roasted Onion Squash & Pepper Soup
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Prep: 10 mins
Cook: 25 mins
Autumnal onion squash, tomatoes and pepper are tossed in cumin and roasted till caramelised and bursting with flavour, before being whizzed into a smooth, vibrant red soup.
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160 kcal
(per portion)
Ingredients you'll need
  • 1 onion squash
  • 1 red pepper
  • 1 red onion
  • 2 tomatoes
  • 1 garlic clove
  • 1 tsp ground cumin
  • 1 vegetable stock cube
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 600ml water
Step by step this way
  • 1.

    Preheat your oven to 200C/Fan 180C/Gas 6.

  • 2.

    Trim the onion squash and cut in half. Scoop out the seeds with a spoon and discard. Cut the flesh into wedges. Halve the red pepper and scoop out the seeds and white pith. Cut into thick slices. Slice the tomatoes into wedges. Peel the onion and slice into wedges.

  • 3.

    Scatter all of the sliced vegetables onto a large roasting tin and sprinkle over the ground cumin and a good pinch of salt and pepper. Pour over 1 tbsp oil and give everything a good toss to evenly coat. Tuck in the unpeeled clove of garlic. Slide the vegetables into the oven and roast for 25 mins, turning halfway.

  • 4.

    When the vegetables are roasted and tender, tip them into a large pan. Pour in 600ml boiling water and crumble in the stock cube. Stir well to dissolve. Use a stick blender to whiz the vegetables into a smooth soup. No stick blender? No problem. Simply transfer the vegetables and stock (in batches if necessary) into a food processor and blend.

  • 5.

    Ladle the soup into deep bowls and serve.

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