Indian roasted butternut squash soup with seeded naan

Indian roasted butternut squash soup with seeded naan

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(2 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 4
This substantial and nourishing soup is flavoured with mild korma curry paste and mellowed by sweet coconut milk

Nutrition and extra info

  • soup only
  • Vegetarian

Nutrition: per serving

  • kcal384
  • fat10g
  • saturates4g
  • carbs62g
  • sugars22g
  • fibre9g
  • protein11g
  • salt1.7g
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Ingredients

  • about 1kg butternut squash, cut into chunks
  • 2 carrots, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 tbsp Korma paste
  • small pack coriander, stalks and leaves chopped but separated
  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

  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.

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Comments, questions and tips

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Honeygran
10th Nov, 2015
5.05
Gorgeous - a perfect cold day lunch. Mine made enough for 8 - I filled 3 saved 600ml containers and froze them (containers that you buy soup for 2 in) and we had 2 portions straight away, although my only extra liquid was from using the whole tine of coconut milk. I couldn't think what I would do with the other half!
sllyst's picture
sllyst
15th Mar, 2014
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
31st Dec, 2013
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
12th Dec, 2013
I am assuming the BNS is weighed after peeling?
moosepig
6th Dec, 2013
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.
janehey
12th Dec, 2013
Is the BNS weight AFTER peeling?
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi there. The recipe weight normally refers to the vegetable before peeling.
sllyst's picture
sllyst
25th Feb, 2014
I dont normally bother to peel squash, especially not for soup but the peel won't make much difference weight wise. If you do peel it, weigh it after peeling.
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