Cajun Roasted Squash Soup (@jemmaloi)

Cajun Roasted Squash Soup (@jemmaloi)

Cajun Roasted Squash Soup (@jemmaloi)

A warming, Cajun spiced vegetable soup
  • 1 Medium butternut squash, peeled and cubed

  • 1 onion peeled and diced

  • 2 teaspoons Cajun Seasoning

  • 1 tablespoon Garlic Pepper

  • 1 teaspoon Garlic Grinder

  • 2 tablespoons olive oil

  • 500 millilitres vegetable stock

  • Croutons:

  • Day old bread torn into chunks

  • 1 tablespoon olive oil

  • Sprinkling of garlic pepper


  • 1 Toss the cubed squash in 1 tbsp olive oil, the cajun seasoning and garlic pepper. Roast at 200 degrees for 35-40 minutes.
  • 2 Meanwhile, sauté the diced onion in 1 tbsp olive oil for 5 minutes, add 1 tsp garlic powder and cook for a further 1-2 minutes. Add the stock and let simmer for 5-10 minutes. Toss your croutons in oilive oil and garlic pepper and toast in the oven for the remaining ten miutes with the squash.
  • 3 Add the squash to the stock mix and bring to the boil. Remove from the heat and blitz using a stick blender, divide equally between two bowls and top with croutons and drizzle with cream (optional)