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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love