Now autumn has come to an end and the cold is seeping in, I thought it would be a good time to make a squash soup recipe. I find that all sorts of squashes are on sale in November and Dec, which makes it a nice cheap dish to make. The heat and spice from the curry powder turns this soup into a perfect winter warmer, so I usually make a big batch and keep it in the fridge or freezer and pull it out for lazy weekend lunches when I don’t want to leave the house and face the cold!
There are lots of different ways you can garnish this soup. I like to take the seeds from the squash, clean them and give them a toasting in the oven, as I like the crunchy texture they bring to the soup. You can also garnish with sour cream and sprinkle with coriander or add a few croutons – lots of options!
- 1 tbsp coconut oil
- 1 small onion, roughly chopped
- 1/2 a red chilli, roughly chopped
- 3 cloves of garlic, roughly chopped
- 1 butternut squash, peeled and cubed
- 3 tsp curry powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp nutmeg
- handful of coriander, roughly chopped
- 400ml tin of coconut milk
- 500ml vegetable stock
- Seeds from 1 butternut squash
- 3 tbsp sour cream
- 1 handful of corriander, finely chopped
- Begin by placing a large soup pan on a medium-high heat and add in the coconut oil. When hot, throw in your onions and let them cook for around 3 minutes, stirring regularly to stop them sticking. Follow with the garlic and chilli and leave for another 3 minutes.
- Add in the butternut squash, curry powder, salt and pepper, nutmeg and coriander. Stir well to ensure that the vegetables are all coated with your spices and seasoning.
- Lower the heat and add the coconut milk and vegetable stock. Give it a quick stir and then leave for around 15 minutes, until the squash is softened and you can easily slip a butter knife through it.
- If you're toasting the squash seeds for garnish, this would be a good time to put your oven to 180 Celsius/350 Fahrenheit. Once it's hot, put the seed on a baking tray and into the oven for around 15 minutes, or until the start popping.
- Now, Get out your soup blender and get blending until your soup is a smooth consistency. Give it a quick taste and adjust your seasoning accordingly, then leave it for 5 minutes more.
- Serve with a garnish of your choice and you're done!