Saturday 22 December 2012

Roasted Vegetable Soup

 Assalamu alaikum wa rahmatullahi wa barakatuhu!

As the winter nights become darker and colder, nothing is more comforting than a bowl of steaming, homemade soup. This is one of my favourites and I hope you give it a try.

A Simple List of Ingredients:

1. Butternut Squash
2. Cumin Seeds
3. Olive Oil
4. Potatoes
5. Tomatoes
6. Sweet Red Chilli
7. Courgette
8. Onion
9. Vegetable Stock
10. Red Chilli Powder
11. Hot Curry Powder
12. Salt and Pepper

Bismillah, let's start!

 We start with one butternut squash.

 Slice in half and scoop out the seeds.

 Slice into chunks and place into an ovenproof dish.

Drizzle with olive oil and cumin seeds. Place the tray in the oven at Gas Mark 6 for 1 hour.

 Peel and slice three potatoes into chunks.

 Boil the potatoes until cooked.

 Slice two tomatoes.

 And one sweet red chilli.

 Once the tomatoes and peppers have been sliced, take the butternut squash out of the oven.

 Place the tomatoes and peppers in the tray and return to the oven to continue the 1 hour or until the flesh of the squash is soft.

 Cover the dish with foil before returning to the oven.

After an hour, remove from oven.

And scoop out the cooked flesh from the butternut squash.

 Slice one courgette

 And, one onion.

Heat a few tablespoons of oil in a pan, and soften the onion and courgette.

Once softened, add all the veggies: the boiled potatoes, roasted tomatoes and pepper and the butternut squash

Stir to combine and heat everything through. 

 Add 1 teaspoon of red chilli powder.

 And 1 teaspoon of hot curry powder.

 Then, add 3 cups of vegetable stock.

 Once heated through, remove from heat and blitz until smooth with a blender.

Season with salt and pepper, according to taste. 

 Serve whilst hot.

 This soup is great with my homemade garlic bread.

Full Written Recipe:

Roasted Vegetable Soup


·     1 Butternut Squash
·     Olive Oil
·     Cumin Seeds
·     3 Potatoes, peeled and sliced into chunks
·     2 Tomatoes, sliced
·     1 Sweet Red Chilli, sliced
·     1 Courgette, sliced
·     1 Onion, peeled and sliced
·     1 teaspoon Red Chilli Powder
·     1 teaspoon Curry Powder
·     3 cups Vegetable Stock
·     Salt and Pepper, to taste


1.  Slice the butternut squash into chunks. Place into an oven dish. Drizzle on the olive oil and sprinkle on some cumin seeds. Bake in an oven at Gas Mark 6 for 1 hour.

2.  Boil the potatoes until they are cooked.

3.  Next, add the tomatoes and red pepper to the butternut squash in the oven. Cover the dish with foil. Continue the 1 hour cooking.

4.  Once the butternut squash flesh is soft, remove from the oven. Scoop out the cooked flesh into a bowl.

5.  Heat a few tablespoons of oil in a pan, and soften the courgette and onion. Add the potatoes, tomatoes, pepper and butternut squash.

6.  Add the chilli powder, curry powder and stock. Heat everything through by bringing it to the boil.

7.  Remove from the heat and blend until smooth. Season with the salt and pepper. Serve with garlic bread!

You May Also Like:

Cheesy Broccoli Soup

Roasted Tomato Soup 

Cinnamon Cake with Chocolate Orange Icing

Keep me in your duas, please,


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