Indian Butternut Squash Soup

Method

• step 1

  Preheat the oven to 220C/fan 200C/gas 7

• step 2

  Peel the squash, remove the seeds and cut into 2cm cubes. Place squash, onions and garlic into a roasting tin and roast in the oven for 45mins. Don't worry if the pieces blacken a little, it will add to the flavour.

• step 3

  Remove from the oven and transfer the vegetables to a latge pan. Make up the stock and pour over the vegetables. Bring to the boil over a medium heat and then simmer (no lid) for 10 minutes. Add the salt and pepper along with the curry paste and simmer for 5mins more.

• step 4

  Puree in batches. NB The soup can be frozen at this stage.

• step 5

  To serve - add the single cream and heat gently without boiling. Can add plain croutons or serve with mini poppadoms and naans.