This soup celebrates three of my favourite squash varieties, but you can substitute others if these are not available. The contrast of sweet and nutty flavours is delicious, working well with the paprika to create a satisfying vitamin A packed soup to primarily support the sacral, solar plexus and throat chakras.
1/2 crown prince squash
1/2 uchiki kuri (red onion squash)
1/4 Turk's turban squash
(you need 1 3/4 lbs/800g squash flesh in total)
1 1/2 tbps olive oil
3 1/4 cups/750ml hot vegan stock (made from cubes of bouillon powder)
1 tsp paprika
freshly ground black pepper
pumpkin seeds to garnish
Preheat the oven to 200C/425F/gas mark 7
With some squash varieties you can eat the skin, so check before preparing. Cube the squash (peeling where necessary), and discard the inner seeds. Place in a large roasting pan and toss in the olive oil. Roast for 35 minutes, turning halfway through.
Once the squash is cooked, transfer to a large bowl. Add the stock and paprika and use a hand blender to combine until smooth, season and add more water to thin as required. Reheat if necessary, season with black pepper, and scatter with pumpkin seeds to serve.
Recipe taken from the winter section of The Chakra Kitchen: Feed your Body to Nourish your Spirit.