INDIAN ROASTED BUTTERNUT SQUASH SOUP WITH SEEDED NAAN

Indian roasted butternut squash soup with seeded naan image

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

Ingredients

about 1kg butternut squash , cut into chunks
2 carrots , chopped
3 tbsp korma paste
small pack coriander , stalks and leaves chopped but separated
1 large onion , chopped
1.2l vegetable stock
½ x 400g can reduced-fat coconut milk
2 reduced-fat naan bread
2 tsp garlic-flavoured oil
2 tsp poppy seed

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