Indian roasted butternut squash soup with seeded naan
- Preparation and cooking time
- Serves 4
- 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
- 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.