lulubell10
Full Member
This is a really tasty filling soup
Curried Butternut Squash Soup
Free on all plans
1 large Butternut Squash, peeled, deseeded and diced into 1 inch pieces
2 large onions,quartered
2 vegetable stock cubes -made up with 2pts boiling water
1 1/2 teaspoons curry powder (or to taste)
Pinch salt and pepper
Curried Butternut Squash Soup
Free on all plans
1 large Butternut Squash, peeled, deseeded and diced into 1 inch pieces
2 large onions,quartered
2 vegetable stock cubes -made up with 2pts boiling water
1 1/2 teaspoons curry powder (or to taste)
Pinch salt and pepper
- Preheat oven to Gas Mark 7/220°C/425°F. Place squash and onion in a large roasting pan or baking dish,spraywith frylight. Bake, uncovered, for 45 minutes, until squash is tender. Don't worry if some of the pieces get a bit browned - this will add to the roasted flavour of the soup.
- Remove from oven. Tip into saucepan and add stock. Bring up to the boil, reduce heat and simmer for 15 minutes. Purée in batches with blender or food processor.
- Toast curry powder in a small frying pan over low heat until fragrant, about 2 minutes - be careful not to burn it. Stir into puréed soup. Season to taste and divide between six bowls.
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