Spicy Butternut Squash Soup
The Big Green Egg is an excellent way of roasting vegetables for a really hearty soup. Add a little spice to the soup and you have something really special.
The taste of this Asian inspired soup benefits from being cooked on the Egg, taking on a slight smokey flavour. You can adjust the amount of spice in this soup to suit your own pallet.
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp garam masala
- 1/2 tsp fennel seeds
- 1/2 tsp chilli powder
- 1 tbsp coriander stalks, coarsely chopped
- 1 tbsp coriander leaves, coarsely chopped
- 1 Butternut squash
- 1 large onion
- 2 large carrots
- 1.2 litres vegetable stock
- 1 tin of coconut milk
- Grind the coriander seed, cumin seed and fennel seed to a powder in a mortar and pestle.
- Add the chilli powder, garam masala and coriander stalks and mix together.
- Chop the carrot, squash and onion into large chunks about 2cm wide.
- Add the veg to a roasting pan and drizzle with olive oil.
- Add the spices and mix to coat the veg.
- Setup your Egg at 200C for an indirect cook with the plate setter feet up with the stainless steel grid on top.
- Place your roasting tray of vegetables in your Egg and cook for 20 minutes.
- Stir your veg and cook for another 20 minutes.
- Add the stock and coconut milk and simmer until the veg is tender.
- Remove from the Egg and either blitz with a hand blender or carefully blend in a upright blender with a tea towel over the top.
- Stir in the coriander leaves and season.
- Serve with some chunky bread or even naan.
The temperature in your Egg will drop and stay low, around 140-150°C when you add the stock and coconut milk, don’t go adjusting your Egg settings.