Skip to content
Cajun-spiced butternut squash soup  recipe

Cajun-spiced butternut squash soup recipe

1 rating

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
  • 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

Perfect with:

Schwartz Cajun SeasoningExpertly blended with chilli powder, allspice and thyme for a taste of Louisiana Schwartz Cajun Seasoning
Expertly blended with chilli powder, allspice and thyme for a taste of Louisiana
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    750kj
    178kcal
    9%
  • Fat

    8g 12%
  • Saturates

    1g 6%
  • Sugars

    13g 14%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 23g Protein 4.2g Fibre 4.3g

Method

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

  2. 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. 

  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 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus