In Partnership With Aldi. #ad A silky, spicy squash soup with a crispy, nutty cheddar cracker you smash at the table. Big heat, bold flavour, and a bit of drama too.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 190°C.
Step 2.
Peel the squash and cut it into 3cm chunks. Peel the onion and cut into wedges. Peel the garlic cloves but keep them whole. Halve the chillies lengthways and remove the seeds if you prefer less heat. Trim the spring onions for roasting. Peel and thinly slice the ginger.
Step 3.
Add the squash, onion, garlic and chillies to a roasting tin. Drizzle with olive oil, season with salt and pepper, and toss everything together. Roast for 25–30 mins, turning once, until golden and soft.
Step 4.
Add the sliced ginger and trimmed spring onions to the tin, toss again, and roast for another 10 mins.
Step 5.
Tip all the roasted veg into a large saucepan. Pour in the coconut milk and vegetable stock. Stir in the ground turmeric and 1 Tbsp soy sauce. Bring to the boil and simmer gently for 10 mins. Taste and add more soy sauce, if needed.
Step 6.
While the soup simmers, make your sesame cheddar cracker. Grate the cheddar. Heat a non-stick frying pan over a medium heat. Add roughly 50g grated cheddar to the pan in a mound. Let it melt and bubble for 4–5 mins until starting to brown.
Sprinkle over some sesame seeds and a pinch of chilli flakes. Keep cooking for another minute or so, until it darkens but doesn’t burn. Carefully lift the cheese from the pan using a spatula and transfer to a tray to crisp up. Repeat with the remaining cheese.
Step 7.
Use a stick blender to blitz the soup until smooth. If it’s too thick, loosen with a splash of hot water or extra stock. Taste and adjust seasoning.
Step 8.
Finely slice the spring onions for garnish. Ladle the soup into bowls, top with the sliced spring onions, and serve with a cheese cracker on top, smash it at the table.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
For the soup
Squash
Brown Onion
Garlic
Chilli
Fresh Ginger
Spring Onion
Coconut Milk
Vegetable Stock
Turmeric
Dark Soy Sauce
Olive Oil
Black Pepper
Salt
For the cracker
Cheddar Cheese
Chilli Flakes
Sesame Seeds
To serve
Spring Onion
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
For the soup
Squash
Brown Onion
Garlic
Chilli
Fresh Ginger
Spring Onion
Coconut Milk
Vegetable Stock
Turmeric
Dark Soy Sauce
Olive Oil
Black Pepper
Salt
For the cracker
Cheddar Cheese
Chilli Flakes
Sesame Seeds
To serve
Spring Onion
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 190°C.
Step 2.
Peel the squash and cut it into 3cm chunks. Peel the onion and cut into wedges. Peel the garlic cloves but keep them whole. Halve the chillies lengthways and remove the seeds if you prefer less heat. Trim the spring onions for roasting. Peel and thinly slice the ginger.
Step 3.
Add the squash, onion, garlic and chillies to a roasting tin. Drizzle with olive oil, season with salt and pepper, and toss everything together. Roast for 25–30 mins, turning once, until golden and soft.
Step 4.
Add the sliced ginger and trimmed spring onions to the tin, toss again, and roast for another 10 mins.
Step 5.
Tip all the roasted veg into a large saucepan. Pour in the coconut milk and vegetable stock. Stir in the ground turmeric and 1 Tbsp soy sauce. Bring to the boil and simmer gently for 10 mins. Taste and add more soy sauce, if needed.
Step 6.
While the soup simmers, make your sesame cheddar cracker. Grate the cheddar. Heat a non-stick frying pan over a medium heat. Add roughly 50g grated cheddar to the pan in a mound. Let it melt and bubble for 4–5 mins until starting to brown.
Sprinkle over some sesame seeds and a pinch of chilli flakes. Keep cooking for another minute or so, until it darkens but doesn’t burn. Carefully lift the cheese from the pan using a spatula and transfer to a tray to crisp up. Repeat with the remaining cheese.
Step 7.
Use a stick blender to blitz the soup until smooth. If it’s too thick, loosen with a splash of hot water or extra stock. Taste and adjust seasoning.
Step 8.
Finely slice the spring onions for garnish. Ladle the soup into bowls, top with the sliced spring onions, and serve with a cheese cracker on top, smash it at the table.
Did you like this recipe?
Be the first to leave a note
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W