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Curried butternut squash soup with broccoli

This healthy, vegan curried butternut squash soup with broccoli can be as hot as you wish. If you like a mild version, use appropriate curry paste and omit the chilli powder. Serve it with naan bread or basmati rice.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ large butternut squash
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 carrots
  • 1 small head broccoli
  • 1 tin chickpeas drained
  • 1 handful coriander leaves
  • Spice mixtures:
  • 1 tsp haram masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp ground ginger
  • ½ tsp cinnamon powder
  • ½ tsp chilli powder or more to taste
  • 1 Tbsp tomato purée
  • 1 Tbsp curry paste mild or hot
  • 750 ml vegetable stock

Method
 

  1. Peel and dice the squash and carrots.
  2. Finely chop the onion and garlic. Tear the broccoli into small chunks.
  3. Prepare the spices.
  4. Heat a small amount of oil in a large saucepan, then gently sauté the onion. Add the garlic, cumin & mustard seeds. Stir for a minute, until the seeds start popping.
  5. Add the spices, stir for 30 seconds, then add the chopped veggies. Add the tomato purée and curry paste, then stir to coat everything well.
  6. Pour in the stock and bring to the boil.
  7. Cook for 20 minutes, then add the coriander leaves. Turn off the heat.
  8. Using a stick blender, whiz until you get a thick, smooth soup.
  9. Drain the chickpeas and add to the soup. If the soup is too thick, add more stock.
  10. Warm it up, then serve.