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.