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Indian roasted butternut squash soup with seeded naan

Indian roasted butternut squash soup with seeded naan

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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

  • 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

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

Recipe from Good Food magazine, December 2013

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A star rating of 4.8 out of 5.5 ratings
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