A fantastic autumnal butternut squash soup made with our Mellow Yellow Chilli & Cumin Dressing for the perfect balance of warmth and gentle fragrant heat. By roasting your butternut squash in Mellow Yellow Chilli & Cumin Dressing, it adds a wonderful depth of flavour at the same time as making this recipe incredibly quick and easy. We love an extra drizzle of Chilli & Cumin Dressing on top to serve, then with a handful of homemade croutons sprinkled over!
1 medium butternut squash, peeled and seeds removed
1 large onion
4 tbsp Mellow Yellow Chilli & Cumin Dressing
300ml boiled water
400ml coconut milk
Preheat your oven to 210°C / 190°C fan.
Chop your peeled butternut squash into cubes and roughly chop your onion.
Add the butternut squash and onion to a roasting tin and drizzle with your Mellow Yellow Chilli & Cumin Dressing. Toss to coat.
Roast for 30-40 minutes, or until softened and slightly golden, turning halfway.
Once roasted, tip your vegetables into a saucepan and add 300ml of boiled water to the roasting tin to deglaze and get all the delicious roasted bits left behind. Pour this water into the saucepan, with a pinch of salt and the coconut milk.
Bring to a simmer for 10-15 minutes.
Remove from the heat and blitz until smooth.
Serve with an extra drizzle of Mellow Yellow Chilli & Cumin Dressing on top if desired.