Curried butternut squash soup

When the weather starts to cool down and squash season arrives the only thing that pops into my mind is soup! I have been putting this off for a while but my mind has had other ideas and I have not been able to stop thinking about soul warming butternut squash soup.

As a bonus this is completely meat free and even vegan! The addition of a little garam masala brings in the Indian twist that adds a great amount of flavour without overpowering the butternut.

Let’s get cooking…

Season the squash halves with salt, pepper and olive oil and roast at 180C until tender, about 45 minutes. When the squash is almost done roasting, start sautéing the onions in olive oil, once the onions are translucent add in the ginger and garlic, garam masala, chilli flakes and fry until fragrant.

Remove butternut from oven and scoop into the pot. Toss with the onions and spices and allow to braise for 5 minutes. Then add in the stock and coconut cream and bring to a simmer. Simmer for 10 minutes so that the flavours meld together then turn off the heat and very carefully blend with an immersion blender. If you don’t have an immersion blender, then spoon the soup into a blender and blend till smooth.

Spoon into soup bowls, top with a few pumpkin seeds and enjoy. I served it in little pumpkin bowls made from mini pumpkins that I hollowed out as a festive treat.