Curried butternut squash soup
This curried butternut squash soup is a lovely winter-warmer. Ideal for outdoor parties at Halloween, Bonfire Night or New Year’s Eve. Also it’s a perfect way for using up the flesh of your pumpkin lantern (you’ll need about 1.5-1.8 kg of flesh). It’s easy to make and it’s healthy & zingy! You can also make it as spicy as you like!
Ingredients
Method
- Peel, deseed and dice the butternut squash.
- Peel and finely chop the onions.
- Heat the oil in a large saucepan. Add the onions and cook gently until soft. Add the squash and garlic. Reduce the heat and cook, under cover, for 10 minutes.
- Add the curry powder, stir, then pour in half of the stock. Add the sugar. Cook for a further 35 minutes.
- Add the remaining stock and bring to the boil. Turn off the heat and, using a hand-held blender, process until smooth and creamy.
- Serve in a bowl or mugs, with the pumpkin seeds sprinkled on top and with a spoonful of yoghurt if you like.