Soups are simple way to get nourished quickly. You can turn most if not all leftover roasted veg into a warming bowl of goodness. This is what I did with some left over squash, to make this lightly spiced soup.
About 3-400g roasted squash skin removed
½ onion diced
2 garlic gloves chopped or grated
2 inch piece of ginger grated
½ tsp turmeric
¼ tsp chilli flakes
750ml boiling water
Salt and pepper
Stock pots or cubes
Oat or coconut cream
In a large pan, Sautee the onions until soft translucent and lightly golden.
Add in the garlic ginger, turmeric and chilli and cook for a few minutes.
Add in the roasted squash and stir again to combine.
Pour in the boiling water and stock pots. Heat to a simmer.
Wants everything is heated through and the flavours mingled, about 5 minutes either blend with a stick blender or a high powered blender until silky smooth.
Serve immediately with and toppings you like and some crusty bread or croutons.