This is one of our absolute favourite soups. It has a hint of chilli, so it’s a real winter warmer.
Ingredients
- 1 butternut squash (approx 1kg), seeds removed, peeled and roughly cut into large pieces
- 2 onions, quartered
- 4 cloves garlic, left whole with skin on
- 2 tbsp vegetable oil
- 1 tsp Maldon salt
Spice Bowl
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp dried chilli flakes
- 2-3 tbsp Thai red curry paste
- 1 tbsp coconut oil or vegetable oil
- 1 can coconut milk
- 1 ltr vegetable stock
To Garnish
- fresh coriander, roughly chopped
- sage oil or curry leaf oil (any oil of choice)
- handful toasted pumpkin seeds
Method
- Heat the oven to 180° fan and spread the squash, onion and garlic on a baking tray. Sprinkle over the salt and the spice bowl mix, then drizzle with the oil and rub the spices into the veg.
- Roast in the oven for 30 minutes, turning once half way through.
- When the veg is about to come out of the oven, heat a large lidded pan over a medium to high heat, then add the tbsp of coconut oil (or veg oil) and add the roasted onion and squash.
- Use a spatula to make sure you get all of the flavour of the spices from the roasting tin. You can also use some of the hot stock to deglaze the tin.
- For the garlic, you’ll just need to squeeze it out directly into your pan and discard the skins at this point.
- Add the red curry paste, stir to combine it all and cook for 1-2 minutes. Then add the stock and coconut milk, bring to the boil and then turn down to a simmer.
- Cook for another 15-20 minutes with the lid on. Then using a stick blender, whizz up your soup to your desired consistancy.
- Check for seasoning and garnish by drizzling over the sage oil and scattering over the coriander and pumpkin seeds. Serve with crusty bread and Lurpak! Enjoy 🙂
Added especially for Clare ❤️
