Curried squash soup with halloumi cheese on toast
Silky, coconutty, curried squash soup is the perfect accompaniment for crunchy, golden halloumi on toast.
This is hands down my favourite soup recipe. I make it every year when it’s squash season. The secret to the silkiest squash soup is to use crown prince squash. The texture is just wonderful. But any squash will work if you can’t find it, including butternut squash which is easily found all year round too.
Crunchy golden halloumi cheese on toast is the perfect pairing. Saying that, it would go well with any soup.
This is comforting, cosy, flavour packed and the ultimate autumn recipe. Hope you love it.
You’ll need:
Soup recipe (serves 3-4):
1/2 crown prince squash (around 700g)
Oil for roasting
1 onion, peeled, halved and sliced
1 1/2 tablespoons curry powder
1 x 400ml tin full fat coconut milk
500ml vegetarian stock (I used 2 tbsp bouillon mixed with boiling water)
Halloumi toast (serves 2):
1/2 block halloumi (approx 100g), grated
Bread of choice, I used baguette
Butter
If it’s not already halved, carefully halve the squash with a sharp knife. Scoop out the seeds with a spoon.
Place the squash cut side down on a chopping board. Cut the squash into large wedges, about 2-3cm wide.
Transfer to a roasting tin or air fryer basket and drizzle with oil. Roast or air fry for around 20 mins at 200C.
While it cooks, gently fry the onion in a large pan in a couple of tablespoons of oil, stirring regularly.
When the squash is done, remove from the oven/air fryer (if using an oven, leave it on and turn down to 180C for the halloumi toast). Cut away and discard the skin. Cut the wedges into large chunks. Add the curry powder to the onion and mix and cook for a minute or so until smelling fragrant.
Add the squash, coconut milk and stock to the pan. Mix and cook over a medium heat for about 10 mins.
Use a hand blender to blitz the soup. Taste and adjust salt to taste.
Make the halloumi toast by buttering the bread, topping with the grated halloumi and cooking in the oven or air fryer for 5-10 minutes at 180C until golden brown.
Serve the soup with the halloumi toast and dig in.
