Indian roasted butternut squash soup with seeded naan

Indian roasted butternut squash soup with seeded naan

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

This substantial and nourishing soup is flavoured with mild korma curry paste and mellowed by sweet coconut milk

Nutrition and extra info

Additional info

  • soup only
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
384
protein
11g
carbs
62g
fat
10g
saturates
4g
fibre
9g
sugar
22g
salt
1.7g

Ingredients

  • about 1kg butternut squash, cut into chunks
  • 2 carrots, chopped
  • 3 tbsp Korma paste
  • small pack coriander, stalks and leaves chopped but separated
  • 1 large onion, chopped
  • 1.2l vegetable stock
  • ½ x 400g can reduced-fat coconut milk
  • 2 reduced-fat naan bread
  • 2 tsp garlic-flavoured oil
  • 2 tsp poppy seeds

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Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins.
  2. Heat the rest of the curry paste with a splash of water, add the onion and cook until soft. Add the roasted veg and stock, and simmer until the veg is tender. Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through.
  3. Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins. Serve alongside the soup.

Recipe from Good Food magazine, December 2013

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Comments

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sllyst's picture

This was absolutely gorgeous and converted my butternut squash hating cousin. I don't bother to peel the butternut squash, the skin goes soft in cooking and that's where a lot of the goodness is :)

Frantic Flapjack's picture

I agree with moosepig. I make a lot of soups and this one is up there with the best of them. A beautiful spicy warm flavour. I didn't have any carrots so used parsnips instead. A definite keeper.

janehey's picture

I am assuming the BNS is weighed after peeling?

moosepig's picture

Just made this soup. I would say it's the best soup I have ever made. Real winter warmer. Makes far more than 4 portions but that's not a problem as its freezeable. I missed out the coriander because I didn't have any but I don't think it really needs it as the flavours are there from the paste.

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