curried butternut squash soup

curried butternut squash soup

Today was a day I definitely needed soup. I’ve indulged in quite a lot of sugary foods over the past few weeks, and whilst it’s fun creating exciting dessert recipes, I’m definitely beginning to feel the side effects of too much sweetness. So, when your body’s in need of a good healthy cleanse, there’s nothing better than a big bowl of soup. Although butternut squash is fairly sweet in itself, I find that eating it can help to reduce any sugary cravings I have. I paired it with some curry spices to create a delicious soup with a nice hearty kick to it. Soups are perfect for lunch or a light dinner, and the squash also adds a nice creamy texture that helps to fill you up and leave you feeling satisfied for longer. Yum!

 

curried butternut squash soup

serves about 8

ingredients

1 butternut squash (1.2kg)

5 cups (1250ml) water

1 medium onion (150g)

2 cloves garlic, sliced

1 tbsp cumin seeds

2 tsp turmeric

1 tbsp medium curry powder

1 tsp cinnamon

1 tsp chilli powder

2 tbsp olive oil

2 tbsp vegetable stock (I used Bouillon)

salt and pepper, to taste

 

method

1. Firstly, peel, chop and deseed the squash. Then, roughly slice the squash into about 5cm chunks. Add the squash into a large pan with the 5 cups of water, and place onto a low-medium heat. Allow the water to boil and bubble gently and cook for 30 minutes.

2. In the meantime, slice your onion. Place into a pan with the 2 tbsp oil. Add the pan onto a medium heat, and fry the onion slices for about 2 minutes, beginning to golden. Then, add in the garlic cloves, cumin seeds, turmeric, curry powder, cinnamon and chilli powder. Stir all together and fry for a further 2 minutes or so.

3. When the onion mixture is done, pour into the pot with the butternut squash, followed by the vegetable stock and some salt and pepper to taste. Stir all of the ingredients together, and leave to continue to cook until the 30 minutes are up.

4. When this is done, remove the soup from the heat and blend. (I used a hand blender, but you can use a normal blender – you may need to set the soup aside to cool first if you use a normal blender, depending on the type you have). Blend the soup until smooth. Then, if necessary place back onto the heat to warm back up, and serve.

 

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