There is something magical about dunking crusty bread into a bowl of warm creamy soup on a drizzly autumn day and this one is a deliciously simple and cost effective way of warming the cockles of your heart. The roast squash seeds and fresh crunchy parsley really help to give a mix of textures and add a twist to a classic.

A good glug of oil
3 cloves of garlic, crushed
1 lump of fresh ginger, roughly chopped (aim to match the amount of garlic)
2 teaspoons of ground ginger
1 squash, roughly chopped and seeded (seeds saved for later)
2 small (or 1 big, sweet potato)
1 baking potato, roughly chopped
2 carrots, roughly chopped
1 red onion, roughly chopped
1 veggie stock cube
1 teaspoon paprika
1 teaspoon ground ginger
Salt and pepper to taste
1 scoop of crème fraiche
1 sprinkling of fresh parsley


  1. Start by frying off the onions in a wide and deep pan until they soften and then add in both types of ginger and garlic.
  2. Add in all the veg and give it a good stir until evenly coated with ginger, then fill the pan with water until all the veg is just covered.
  3. Pop in the stock cube and leave it to bubble away and reduce slightly for at least 20 minutes.
  4. Once the veg is in, take the seeds that were saved from the squash, give them a good rinse to remove any excess squash and spread evenly across a baking tray with a pinch of salt and pepper and the dried ginger & paprika.
  5. Pop them in an oven on a low heat (gas mark 4 will be fine) for as long as it takes to dry them out until crispy (10-15misn should do it).
  6. Alice loves this soup with big chunks of veg still in so when she’s eating I make sure to take a few out before blending, I personally like it smooth so when she’s not around I leave everything in.
  7. I use a hand blender to get my soup to the desired consistency, if it is too thick add more water, if it’s too thin you can always add a pinch of cornflour to thicken slightly.
  8. To serve, add a drop of crème fraiche to the top and stir in wide circles to marble the surface of the soup, sprinkle over parsley and the squash seeds to garnish.

spiced squash soup

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