Cajun-Spiced Butternut Squash Soup Recipe

• Serves 4
• 20 mins to prepare and 50 mins to cook
• 178 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. Schwartz 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 Schwartz Cajun Seasoning
• 3 tbsp. finely chopped coriander

Directions

1. Preheat the oven to 220°C, fan 200°C, gas 7.
2. On a large baking pan, mix the squash with 1 tbsp. vegetable oil and Schwartz Cajun Seasoning and roast for 35-40 minutes, flipping periodically, until caramelized and soft.
3. Meanwhile, in a large saucepan, heat the remaining 1 tbsp. oil over low-medium heat, then add the onion, garlic, celery, and chilli, cover, and cook for 20 minutes, turning periodically, until tender and translucent.
4. Add the roasted squash and stock to the pan, bring to a boil, and then reduce to a low heat for 15 minutes. Remove from the heat and mix until smooth using a stick blender. Season with lime juice and salt & pepper to taste. If desired, add a splash of water.
5. Swirl 1 tbsp. coconut yogurt through each bowl after dividing the broth among four bowls. To serve, finish with a sprinkling of Schwartz Cajun Seasoning and coriander.

Tip: This soup can be stored in the refrigerator for up to three days and can also be frozen.