Indian Butternut Squash Soup
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 1 large butternut squash
- 2 medium onions, peeled and quartered
- 2 cloves of garlic, peeled but left whole
- 2 stock cubes, chicken or vegetable
- 1 litre boiling water
- 1 tsp Patak's Korma Paste (more if wished)
- Salt and freshly ground black pepper
- 142ml single cream
Method
- STEP 1Preheat the oven to 220C/fan 200C/gas 7
- STEP 2Peel the squash, remove the seeds and cut into 2cm cubes. Place squash, onions and garlic into a roasting tin and roast in the oven for 45mins. Don't worry if the pieces blacken a little, it will add to the flavour.
- STEP 3Remove from the oven and transfer the vegetables to a latge pan. Make up the stock and pour over the vegetables. Bring to the boil over a medium heat and then simmer (no lid) for 10 minutes. Add the salt and pepper along with the curry paste and simmer for 5mins more.
- STEP 4Puree in batches. NB The soup can be frozen at this stage.
- STEP 5To serve - add the single cream and heat gently without boiling. Can add plain croutons or serve with mini poppadoms and naans.
