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Butternut Squash Recipe

Spicy Butternut Squash Soup

By popular demand* here is my most awesome and satisfying soup recipe. I tend to make twice as much as we need and freeze the rest in single portions – so much nicer than other convenience soups.

Spicy Butternut Squash Soup

1 large or two medium butternut squash
25g butter (or ghee or vegetable oil)
1 onion thinly sliced
1 carrot diced
1 garlic clove mashed
1tsp ginger chopped
2 cloves
2 cardamom seeds
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/4 tsp ground white pepper
1.5 – 2 litres of hot chicken or vegetable stock
  • Peel, chop, rub with oil and roast up the butternut squash until soft – about 45 minutes at 190 – 200C.
  • Heat butter over a medium heat in a large pan.
  • Add the onion, carrot, garlic, ginger stir into the butter then add the spices (I buy spices from the Indian Supermarket not the regular one as they’re cheaper and nicer).
  • Fry gently for about 5 minutes, stirring constantly so the spices don’t stick and clump.
  • Add the hot stock and the roasted squash.
  • Simmer for a while (about 20 minutes should be enough but not ruined if you leave it longer).
  • Remove from heat and blend until smooth.
  • Add Yeo Valley Greek Yoghurt to serve.
  • Eat with lashings of bread and butter.
  • Keep sleeves out of soup.

*and by this I mean Amanda asked me and she is popular. Not only that but it is her birthday. And she is my hero, you need no more reasons but I thought you should know.