Curried Butternut Squash soup is a satisfying, warming wintertime soup. You can serve for lunch with fresh crusty bread or as a starter at a dinner party. Add some cream to enrich and make the taste very slightly smoother.
I do not like spicy hot, so I used just the tip of a thin green chilli pepper and then I place the rest in the freezer to use for another soup or curry dish.
Mild – use just the tip of the chilli without any seeds.
Medium – deseed the chilli and disgard the seeds; chop the whole pepper
Hot – use the lot, seeds and flesh
Curried Butternut Squash Soup
A warming spicy winter soup
- 1 tbsp Vegetable oil
- 1 small Onion, chopped
- 1 Green thin chilli chopped Mild - use tip and no seeds, Medium - remove the seeds and use the whole chilli, Hot - use the whole chilli
- 1 inch Fresh ginger grated
- 1 clove Garlic crushed or chopped
- 1 tbsp Cumin
- 1 small Potato peeled and cut roughly into 1 cm cubes
- 1 medium Butternut squash, peeled, deseeded and roughly cut into cubes
- 2 pints Vegetable stock No particular preference. Could use chicken or if no stock cubes, use water.
- Salt and Pepper
Heat the oil in the saucepan and add the onion and slowly cook for 5 minutes without browning. Turn up very slightly and let the onion start to colour, then turn heat down again. Do not let the onions burn and remove from heat if browning too much. If too dry add a little water.
Add the chilli, ginger, clove and cumin and cook for a couple of minutes.
Add the potato and butternut squash, stir them and coat with the gorgeous flavours.
Add the stock and a pinch of salt and pepper and cook for 20 minutes or until the butternut squash and potato are cooked.
Remove from heat and leave to cool.
Blend until smooth in a blender, taste and add salt and pepper if needed.
Fully reheat as and when required.
Nutrients – Calories 169, Fat 4g, Carbs 36g, Protien 3.8g