Skip to content
Cajun-spiced butternut squash soup recipe

Cajun-spiced butternut squash soup recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
12 ratings

This vegan butternut squash soup is warmly spiced with Cajun seasoning and served with a swirl of coconut yogurt and fresh coriander. See method

  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 192 calories / serving
  • Vegan
  • Vegetarian

Ingredients

  • 1 large butternut squash (roughly 800g prepped weight), peeled, deseeded and cut into 2cm chunks
  • 2 tbsp vegetable oil
  • 1 tbsp Cajun seasoning
  • 1 medium red onion, finely chopped
  • 2 large garlic cloves, finely crushed
  • 2 sticks celery, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 low-salt vegetable stock cube*, made up to 1ltr
  • 1 lime, juiced

To serve

  • 4 tbsp coconut yogurt
  • 1 tsp Cajun seasoning
  • 3 tbsp finely chopped coriander
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    825kj
    192kcal     10%

  • Fat

    9g 12%

  • Saturates

    1g 4%

  • Sugars

    13g 15%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 23g Protein 4.4g Fibre 2.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.

  2. Toss together the squash, 1 tbsp vegetable oil and Cajun seasoning on a large baking tray and roast for 35-40 mins, tossing occasionally, until caramelised and tender. 

  3. Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a low-medium heat, add the onion, garlic, celery and chilli, cover with a lid and fry for 20 mins, stirring occasionally, until soft and translucent. 

  4. Add the roasted squash to the pan along with the stock, bring to the boil and simmer for 15 mins. Remove from the heat and blend with a stick blender until smooth. Add the lime juice and season to taste. Add a splash more water, if you like.  

  5. Divide the soup between 4 bowls and swirl 1 tbsp of coconut yogurt through each one. Top with a sprinkle of Cajun seasoning and coriander to serve.

Tip: This soup will keep in the fridge for up to 3 days and also freezes well.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Butternut squash recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.