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Spicy Butternut Squash Soup

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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.
Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Soup
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

Grill Temperature

200C temp_icon

Surfaces

Stainless grid
An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method
 

  1. Grind the coriander seed, cumin seed and fennel seed to a powder in a mortar and pestle.
  2. Add the chilli powder, garam masala and coriander stalks and mix together.
  3. Chop the carrot, squash and onion into large chunks about 2cm wide.
  4. Add the vegetables to a roasting pan and drizzle with olive oil.
  5. Add the spices and mix to coat the veg.
  6. Setup your Egg at 200°C for an indirect cook with the convEGGtor feet up with the stainless steel grid on top.
  7. Place your roasting tray of vegetables in your Egg and cook for 20 minutes.
  8. Stir your veg and cook for another 20 minutes.
  9. Add the stock and coconut milk and simmer until the veg is tender.
  10. 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.
  11. Stir in the coriander leaves and season.
  12. Serve with some supersoft flatbreads, tear and share garlic bread or even naan.

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