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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!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 8 people
Cuisine: British, USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 2 onions
  • 2 kg butternut squash or pumpkin
  • 3 garlic cloves minced
  • 1 Tbsp curry powder
  • 1 Liter of vegetable stock
  • 1 tsp unrefined cane sugar
  • To serve: toasted pumpkin seeds
  • Greek yoghurt optional

Method
 

  1. Peel, deseed and dice the butternut squash.
  2. Peel and finely chop the onions.
  3. 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.
  4. Add the curry powder, stir, then pour in half of the stock. Add the sugar. Cook for a further 35 minutes.
  5. Add the remaining stock and bring to the boil. Turn off the heat and, using a hand-held blender, process until smooth and creamy.
  6. Serve in a bowl or mugs, with the pumpkin seeds sprinkled on top and with a spoonful of yoghurt if you like.