Name: Indian roasted butternut squash soup with seeded naan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Indian
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 seed

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Indian roasted butternut squash soup with seeded naan

Indian roasted butternut squash soup with seeded naan

Lucy Netherton

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.8 out of 5.7 ratingsRate

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

Freezable (soup only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 seed

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Nutrition: per serving

kcal384

low
fat10g

low
saturates4g
carbs62g
sugars22g
fibre9g
protein11g
salt1.7g

Method

step 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.
step 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.
step 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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A star rating of 4.8 out of 5.7 ratings

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