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This vegan butternut squash soup is warmly spiced with Cajun seasoning and served with a swirl of coconut yogurt and fresh coriander. See method
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Preheat the oven to gas 7, 220°C, fan 200°C.
Toss together the squash, 1 tbsp vegetable oil and Schwartz Cajun Seasoning on a large baking tray and roast for 35-40 mins, tossing occasionally, until caramelised and tender.
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.
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.
Divide the soup between 4 bowls and swirl 1 tbsp of coconut yogurt through each one. Top with a sprinkle of Schwartz 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
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