Indian Butternut Squash Soup
This velvety butternut squash soup is a warm and comforting dish, perfect for cooler days. Roasted squash, onions, and garlic create a rich depth of flavor, while the aromatic curry paste adds a touch of spice. Finished off with a swirl of creamy single cream, this soup is a delightful treat for the senses. Serve it with your favorite bread or crispy poppadoms for a satisfying meal that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 1 large butternut squash
- 2 medium onions, peeled and quartered
- 2 cloves of garlic, peeled but left whole
- 2 stock cubes, chicken or vegetable
- 1 litre boiling water
- 1 tsp Patak's Korma Paste (more if wished)
- Salt and freshly ground black pepper
- 142ml single cream
Instructions
- Preheat the oven to 220C/fan 200C/gas 7
- 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.
- 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.
- Puree in batches. NB The soup can be frozen at this stage.
- To serve - add the single cream and heat gently without boiling. Can add plain croutons or serve with mini poppadoms and naans.
Yield
Serves 6
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