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Curried Squash Soup

This comforting curried squash soup is gently spiced, warming and full of flavour, making it perfect for cooler evenings or when you’re craving something nourishing and soothing. The natural sweetness of the squash and carrots works well with the aromatic spices, while coconut milk adds a soft, creamy finish. It’s simple to make, but feels rich and satisfying. You can easily boost the protein by adding a tin of chickpeas—either blended in for a thicker texture or stirred through at the end for a bit more bite. Serve it with warm naan, roti or chapati for a cosy, complete meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small squash
  • 2 carrots
  • 1 onion
  • 2 garlic cloves
  • 1 small red chilli deseeded
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp ground ginger
  • 1 Tbsp tomato purée
  • 1 tin chopped tomatoes
  • 1 star anise
  • 5 curry leaves
  • 1 small piece cinnamon
  • ½ tin light coconut milk
  • Fresh coriander leaves to serve
  • Salt and pepper
  • Optional:
  • 1 tin chickpeas drained

Method
 

  1. Peel the squash, remove the seeds and cut the flesh into small chunks. Chop the carrots, onion, garlic and chilli.
  2. Heat a little oil in a large pan and gently cook the onion for about 5 minutes, until soft and translucent.
  3. Add the garlic, carrot and squash, and cook for another minute, stirring.
  4. Stir in all the ground spices and the tomato purée, coating the vegetables well. Pour in the chopped tomatoes, then use the empty tin to add enough water to just cover the vegetables.
  5. Season with salt and pepper, then add the star anise, curry leaves and cinnamon.
  6. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes, until the vegetables are soft.
  7. Remove the star anise and cinnamon.
  8. Blend the soup until smooth using a hand blender. Stir in the coconut milk and a handful of fresh coriander, then blend briefly again.
  9. If using chickpeas, add them before blending for a thicker soup, or stir them in afterwards for more texture.
  10. Taste and adjust the seasoning if needed, then serve warmed up with extra coriander on top.