Ingredients
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Medium Butternut Squash
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2 x Medium Onions
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2 Vegetable Stock CubeWith 2 pints of hot water
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1.5 tsp Curry Powder
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Pinch Salt
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1/4 tsp Black Pepper
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5 1 Cal Spray
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Optional Chilli Flakes
Directions
Steps
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1
Done
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Preheat oven to 220°C (200°C if using a fan oven) Gas Mark 7 / 425 F. |
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2
Done
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Peel, de-seed and dice your butternut squash roughly into one inch cube pieces. |
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3
Done
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Peel and quarter your onions. |
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4
Done
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Spray a large roasting tray with 1 cal oil and put your butternut squash and onion into the tray. Give it all another spray with oil and add your salt and pepper. Bake, uncovered for 35-40 minutes, until squash is tender. At this point don't worry if some of the pieces look a little browned, this will ultimately add to the roasted flavour of the soup. |
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5
Done
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Remove your veg from the oven, tip into a saucepan and add your stock. Bring to the boil, reduce heat and simmer for 15 minutes. I usually make this soup to freeze or eat the next day so at this point I let it cool right down so I can pour it into my blender without risk of it cracking from the heat. If you are going to serve it straight away I'd recommend blending in small quantities so you can avoid the risk of damage to your blender. |
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6
Done
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Using a small frying pan over a low heat toast the curry powder until fragrant which usually takes a couple of minutes. You need to have a watchful eye over this part as it can burn easily so take care not to over toast it. Stir into your pureed soup and add chilli flakes if you want to spice it up further. |
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7
Done
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Serve and enjoy! I like mine with a mini naan. Just remember to track the extra points. |
3 Comments Hide Comments
I’d probably add some garlic because I’m a garlic fiend, but other than that, this sounds perfect! Butternut squash goes with anything, and even though I had curry twice this weekend (once indian style, once thai style), I’m still game for more curry (;
Yummy! Loved the soup, Amy! The recipe seems mouth-watering!
I’ve been hard core with the sweet potatoes lately – but I think I need to venture back into the butternut squash world – however they are so much harder to prepare haha!