Our little country took a battering yesterday from hurricane Ophelia. The wind was howling, it was miserable to look out at and all we wanted to do was curl up under a blanket and warm our bellies with a nice soup.
Thankfully our electricity stayed on long enough for me to make a curried butternut squash soup.
This is one of the easiest soups I have made and it is full of flavour. The trick is to roast the squash first, this will give the soup a gorgeous nutty sweet flavour.
Anyone who knows me will know that I have a slight obsession with plates and dishes. I have been longing to use these dishes from Carraig Donn for a while now. How fantastically autumnal are they?
- Baking Tray
- Large pot
- Hand blender
- 1 butternut squash
- 2 tbsps. Olive oil
- Salt and pepper
- 1 large Spanish onion, chopped
- 1 tbsp. curry powder
- 475ml (1 pint) vegetable stock
- 360ml can coconut milk
Preheat the oven to 180°C.
Half the butternut squash and remove the seeds. Chop into large pieces and place on a baking tray. Drizzle with 1 tbsp. of olive oil and season with salt and pepper. Bake in the oven for approximately 50 mins, until the flesh is soft and the edges are brown and caramelised.
In a large pot, heat the remaining oil on a medium heat. Add the onion and soften for 5 minutes.
Add the curry powder and a dash of the vegetable stock. Continue to cook for a further 3 to 4 minutes.
Peal the butternut squash and add the flesh to the pot with the remainder of the stock.
Bring to the boil and allow to simmer for 10 minutes.
Add the coconut milk and blend the soup with a hand blender until smooth.
Season with salt and pepper to taste.
Serve warm with a drizzle of cream, fresh chives and roasted pumpkin seeds.
This recipe for curried butternut squash soup will serve 5 to 6 people.