Saturday, 18 February 2012

Curried Butternut Squash Soup

This is a lovely, rich and warming soup for Autumn and Winter.

We had a similar soup some years ago at a family celebration, but I didn't get the recipe and it took me a few years to manage to make a similarly pleasing soup.

Butternut and other squashes are in season at this time of year and we sometimes get one in our veg box, in which case I make this soup, which has become one of our favourites.

  • First of all I roast a medium butternut squash, cut in half lengthways, and probably crossways, too, so that it will fit in my dish.  I drizzle it with olive oil and put it in an fan-assisted oven set to 180°C for about 45 minutes, or until the top is golden brown and bubbling.  
  • While it is in the oven you can be frying a sliced medium onion and a few cloves of garlic in a large saucepan.
  • Once the squash is well-cooked, scoop out and remove the seeds, then discard the skin, adding just the flesh to the saucepan . Pour in about half a pint of water and simmer for a few minutes to make sure everything is soft.
  • Next puree the mixture with a hand blender. 
  • Then add a small can of coconut cream, a tablespoon of garam masala and a tablespoon of stock powder.

You want the soup to be fairly thick, but if it is more like thick porridge, add a bit more water, stirring well, until it has the right consistency. Heat it through well before serving with a crusty roll or a piece of naan bread.  You could garnish with a few coriander leaves if desired.

Today I made about 7 ladles full, so it depends how big your appetites are, but I would say that was just right for 3 hungry people for lunch. However, it could serve 6 as a starter.


  1. One of the best things about winter is soup and pumpkin is one of my favourites. Even without the coconut cream I find the texture so satisfyingly luxurious.

    I roast my pumpkin too and always add something spicy to make it sing.

  2. I'm sure leaving out the coconut cream would reduce the number of calories in the soup, but now we've got used to the flavour I think we might miss it. I suspect roasting the squash or pumpkin is vital, though. The first time I tried to make the soup I didn't roast the squash and we found it rather insipid.

    The spice seems to be important, too. I don't like hot curry, which is why I use garam masala, but anyone who prefers something hotter might like to experiment with other combinations of spice.

  3. We roast our squashes too - just so much tastier. We have sometimes added grated creamed coconut, which maybe less calories - though not sure... Red peppers are nice in a squash soup too with chili & smoked paprika.

    Kay :)


All relevant comments to this post are welcome, so feel free to have your say.