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Spiced Courgette and Squash Soup

This Spiced Courgette and Squash Soup merges various vaguely Indian ideas together into a pleasing fusion of flavours with a gently warming piquancy. It's just the thing as the nights draw in. I use the pressure cooker to speed things up and to intensify the taste - if you don't have one you'll need to simmer for about 40 minutes. It's pretty filling but, remarkably, works out at less than 30 kCal/100g!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 10 people
Cuisine: Fusion, Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 12 squirts of 1 cal olive oil spray
  • 1 medium onion
  • 1 stick of celery
  • 3 cloves garlic
  • ½ tsp ground coriander
  • ¼ tsp ground nutmeg
  • ¼ tsp turmeric
  • ¼ tsp ground cumin
  • ¼ tsp garam masala
  • 3 courgettes
  • 1 large butternut squash
  • 750 ml vegetable stock
  • Seasoning

Method
 

  1. Heat the pressure cooker and spray with oil. Peal & slice the onion, celery & garlic, add to the pan and soften over a low heat
  2. Blend in the spices, then add about 100 ml of stock and stir well.
  3. Peal the squash, removing the seeds, then chop it and the courgettes into chunks. Add to the pan.
  4. Pour in the remaining stock. Season with plenty of salt & black pepper to taste.
  5. Put on the lid and bring up to pressure for 12-15 minutes. Remove from heat and allow to depressurise.
  6. Use a hand-held blender to create a thick potage. Check again for seasoning and (if you're not dieting) enjoy with some chunky bread!