Best Indian Butternut Squash Soup Recipes
INDIAN ROASTED BUTTERNUT SQUASH SOUP WITH SEEDED NAAN
This substantial and nourishing soup is flavoured with mild korma curry paste and mellowed by sweet coconut milk
Provided by Lucy Netherton
Categories Lunch
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins.
- Heat the rest of the curry paste with a splash of water, add the onion and cook until soft. Add the roasted veg and stock, and simmer until the veg is tender. Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through.
- Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins. Serve alongside the soup.
Nutrition Facts : Calories 384 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium
INDIAN BUTTERNUT SQUASH SOUP
Easy, tasty soup that is as happy as a family dish as it is smartened up for entertaining!
Provided by caralinec
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 220C/fan 200C/gas 7
- Peel the squash, remove the seeds and cut into 2cm cubes. Place squash, onions and garlic into a roasting tin and roast in the oven for 45mins. Don't worry if the pieces blacken a little, it will add to the flavour.
- Remove from the oven and transfer the vegetables to a latge pan. Make up the stock and pour over the vegetables. Bring to the boil over a medium heat and then simmer (no lid) for 10 minutes. Add the salt and pepper along with the curry paste and simmer for 5mins more.
- Puree in batches. NB The soup can be frozen at this stage.
- To serve - add the single cream and heat gently without boiling. Can add plain croutons or serve with mini poppadoms and naans.
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