Indian roasted butternut squash soup with seeded naan

Indian roasted butternut squash soup with seeded naan

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (soup only)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal384
low infat10g
saturates4g
carbs62g
sugars22g
fibre9g
protein11g
salt1.7g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.4 ratings
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