Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup with Sumac and Tofu Croutons . It’s vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals. - 1

Autumn is in full swing and winter is just about to set in on my part of the world. Cold temperatures and piping hot soups go hand in hand.

As soon as chilly weather appears, in my family we become soupaholics, almost every lunchtime becomes soup time and we enjoy relishing the soups.

Last week I made a family favourite Goji Berries, Mushroom and Sweet Potato Soup and Vegan Carrot, Ginger and Coconut Soup with Saffron Vinaigrette .

Over the weekend I had a massive craving for Butternut Squash Achari Thepla , so for brunch, I prepared and enjoyed them with Masala Chai .

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals. - 2

Wouldn’t you feel so good to be able to pull out a container of soup from the freezer when you’re feeling under the weather or pressed for a time?

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals. - 3 Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals. - 4

After making above soup last week, I had leftover Sweet Potatoes and Butternut squash. I had a very busy weekend and was dead tired to make something creative with these two ingredients, so just decided to make a soup, so simple, nothing much fancy and the incredibly easy soup was ready in less than an hour, still turned out extra special.

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals. - 5

Together sweet potato and butternut squash does wonders and their flavours of autumn shine through amazingly in this soup.

A bowl of satisfying meal not only delicious but really nutritious and is good for your body too.

All the goodness from these two vegetables helps you to stay healthy and fit. Addition of the Tofu croutons make this soup well balanced and lends a good dose of protein.

In this velvety soup, crispy and crunchy tofu croutons add that beautiful crunch. I garnished it with Garden Cress that is so beneficial for our health too.

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals. - 6

In this recipe along with butternut squash, I also roasted sweet potato and carrots too, everything blended with the vegetable stock with a little hint of chilli paste.

The soup topped with seared and crunchy tofu croutons and nice tangy and lemony sumac, which is the highlight of this soup.

This soup can be made ahead and frozen for the colder days to come. A bowl of sunshine in the midst of the winter!

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals. - 7 ROASTED BUTTER NUT SQUASH SOUP WITH SUMAC AND TOFU CROUTONS - 8

ROASTED BUTTERNUT SQUASH SOUP WITH SUMAC AND TOFU CROUTONS

ingredients:

  • 500g butternut squash peeled and cubed
  • 250g sweet potatoes peeled and cubed
  • 150g carrots peeled and cubed
  • 1 packet firm tofu, well-drained and cubed
  • Sumac
  • 1 big white onion roughly chopped
  • 5-6 garlic cloves
  • 750ml vegetable stock
  • 1 Tbsp. chilli paste or flakes
  • 1 tsp. freshly ground black pepper
  • 2-3 tbsp. olive oil

instructions:

How to cook ROASTED BUTTER NUT SQUASH SOUP WITH SUMAC AND TOFU CROUTONS

  1. Preheat the oven to gas mark 5-6 or 350F.
  2. Place all the chopped vegetables, garlic and onion on a baking tray, drizzle some oil and sprinkle little salt and pepper.
  3. Roast it for 35-40 minutes, keep an eye on garlic, if they turn brown too quickly remove them and keep it aside.
  4. Meanwhile, make tofu croutons, heat little oil in a flat griddle pan, and add tofu pieces.
  5. Keep the heat low and make them crispy from all the sides.
  6. Leave it aside for later use.
  7. Once the vegetables are roasted, remove them from the oven.
  8. In a saucepan, heat little oil, add chilli paste and quickly fry for few seconds, not to burn them.
  9. Tip-off the roasted vegetables in the pan and add vegetable stock.
  10. Bring the soup to boil and simmer for a couple of minutes.
  11. Turn off the heat, blend the soup with the hand blender or use a food processor.
  12. Check the seasoning.
  13. Serve the soup in a serving bowl, sprinkle some sumac and topped with crispy tofu croutons.
  14. I garnished it with garden cress salad.
  15. Serve with multigrain and seeds crusty bread roll.
  16. Enjoy!

NOTES:

Did you make this recipe?

This magnificent Carrot, Tomato and Cardamom Chutney is sweet, mildly spiced and delicious. You get sweetness from the carrots, a kick of heat from red chilli and aroma from the cardamom. A beautiful combination of flavours in a jar!

Perfect spread in sandwiches or as part of a cheese board with crackers.

carrot chutney is placed in a round glass jar with a serving spoon inside - 9

What is Carrot Chutney?

In English cuisine, carrot chutney refers to a sweet and tangy condiment made from carrots, sugar, vinegar, and various spices.

It is often used as a spread in sandwiches or served alongside cheese and crackers. English carrot chutney typically has a chunky texture and may include ingredients like onions.

The chutney is made by cooking peeled and grated carrots in a mixture of vinegar and sugar until it reaches a sticky, thick, jam-like consistency. Spices such as mustard seeds, ginger, and cloves are commonly used to add flavour.

It’s a popular homemade condiment in many English households, and commercial varieties are also available in stores.

My version has the addition of tomatoes to add additional flavour and a welcome tartness to the chutney. Adding whole cardamom gives a delicious floral taste but of course, it can be omitted from the recipe.

I also like to use a little red chilli. The result isn’t “spicy” despite the addition of chillies, but rather provides a warmth. You can of course, omit the chilli flakes.

It is naturally vegan and gluten-free.

carrot and tomato chutney is served on a serving board with a log of cheese and red and green grapes - 10

Tomato Carrot Chutney Ingredients

Carrots – peeled and grated

Tomatoes – roughly chopped

Red onion – finely chopped chopped

Ginger and garlic puree

Whole green cardamom

Red chilli flakes – can be left out

Brown Sugar – alternatively use regular white sugar

Cider vinegar

Olive oil

Salt to taste

If you struggle to find cardamom, you can of course, leave it out.

How to prepare the ingredients

Start by washing and peeling the carrots. For ease, you can use a food processor to quickly grate the carrots. You can of course grate by hand using a box grater or similar.

Roughly chop the tomatoes by hand or pulse in a food processor until chopped. You can do the same with the red onion.

To make the ginger and garlic puree, firstly peel both. Now place into a food processor and blitz until you achieve a paste consistency.

The chutney takes approximately takes 1 hour to cook including prep time.

Storage

A few years back, my Mum made a very large batch of this carrot chutney and it lasted for 1 year.

I recommend storing the chutney in the fridge. An unopened jar should keep for a year however, consume an opened jar within 4 weeks.

You can make this carrot chutney ahead of time and allow the flavours to keep melding together.

Serving Suggestion

There are so many tasty ways of serving carrot chutney.

Traditionally, chutneys go well with:

  • a cheese board
  • spread in sandwiches
  • spread on these Rosemary an Black Pepper Oatcakes

Carrot chutney is also great for gifting.

You can also roast root vegetables and toss in this chutney for incredible flavour.

Other chutney recipes

Red Pepper and Chili Chutney for Cheese

Apricot Pepper and Thyme Chutney

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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a large round jar filled with a carrot and tomato chutney with a small spoon placed within the jar - 11

Carrot Chutney with Tomato and Cardamom

Ingredients

  • 500 gram carrots peeled and grated
  • 300 gram tomatoes chopped
  • 1 red onion finely chopped
  • 2 tablespoon ginger and garlic puree
  • 5 whole green cardamom
  • 1 tablespoon red chilli flakes
  • 400 gram brown sugar or use white sugar
  • 2 tablespoon olive oil
  • 10 tablespoon cider vinegar
  • salt to taste

Instructions

  • Keep a few small sterile jars ready.
  • Heat oil in a pan and add chopped onion and cook on a very low heat for about 15-20 minutes or until the onions become sticky.
  • Add the carrots and tomatoes, ginger-garlic puree, sugar and vinegar.
  • Add in crushed cardamom along with the red chilli flakes.
  • Mix well and keep stirring.
  • Bring the mixture to a simmer and let it cook for 40-45 minutes or until reduced.
  • When the liquid reduces, you will get a very thick and sticky chutney.
  • Switch off the heat. Spoon it into sterile jars.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.