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Spicy Squash Soup with Tortilla Veggie Melts

Spicy Squash Soup with Tortilla Vege Melts

Spicy Squash Soup with Tortilla Vege Melts Recipe

For a healthy and nutritious meal time try this Spicy squash soup with tortilla veggie melts. It tastes great and can be prepared for children as well.


  • 750g squash or pumpkin, chopped roughly
  • olive oil spray
  • 1 onion, finely chopped
  • 2 carrots, scrubbed, chopped
  • 2 tablespoons green curry paste
  • 1 tablespoon lemongrass paste
  • 2/3 cup reduced-fat coconut cream
  • 3 cups vegetable stock made with 2 teaspoons stock powder and 3 cups boiling water
  • Veggie melts
  • 2 tomatoes, sliced
  • 1 cup fresh spinach
  • 2 tortillas
  • 1/2 cup grated reduced-fat cheddar cheese


Step 1 Preheat oven to 200°C. Place squash on a baking tray and spray with oil. Cook for 15 minutes.

Step 2 Meanwhile, spray a non-stick pan with oil and cook onion and carrots until softened. Add curry and lemongrass pastes. Cook for 5 minutes to allow flavours to infuse.

Step 3 To make melts, place vegetables on 1 tortilla. Sprinkle over cheese and cover with the other tortilla. Set aside.

Step 4 Add squash to pan with coconut cream and stock. Bring to the boil and cook for 20 minutes. Cool slightly before blending until smooth. Season to taste.

Step 5 For the last 5 minutes of the soup cooking, place tortilla in oven to toast lightly. Cut in wedges. Serve soup with Vege melts.

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