Curried Squash Soup

Sweet and spicy and perfect for Autumn. Leaving the skin on the squash adds a lot of flavour and nutrition – and it’s so much easier than peeling! Take the time to blend thoroughly for a smooth, glossy soup.

Makes 6 bowls 

Ingredients

1 x 2lb butternut squash, rinsed

Olive oil

1 tsp butter

Salt and pepper

2 cups white onions, roughly chopped

2 large garlic cloves, sliced

1 fist-sized potato, peeled, halved and sliced

1 heaped tbsp curry paste

1L low-sodium chicken stock

1 tbsp honey

1 tsp red wine vinegar

Method:

Preheat oven to 190C Fan / 375F Fan / 200C / 400F. Halve the butternut squash lengthways and scoop out the seeds. No need to peel it. Rub the squash on both sides with olive oil and sprinkle over salt and pepper. Roast for 1 hour or until the squash is fork-tender and golden. When cool enough to handle, roughly chop the squash – skin and all – and set aside.

In a large pot, heat 1 tbsp olive oil and 1 tsp butter over a medium heat. Add the chopped onions, a pinch of salt and pepper, and cook for 10 – 12 minutes until soft, translucent and starting to caramelise. Add the sliced garlic and cook for 1 minute. Add the curry paste and cook for another minute, or until fragrant. Add the chunks of squash and sliced potato and give everything a good stir. Add the stock and scrape up any bits stuck on the bottom of the pot.

Bring to a bubble and cook the soup over a medium heat, uncovered, for 20 minutes or until the potato is very soft. While the soup is still hot, blend until very smooth. (You get a much smoother texture by blending hot rather than cold.) Add a bit more stock or water to thin out the soup to your desired consistency. Just before serving, stir in the honey and red wine vinegar. Taste the soup and add more salt if needed. Serve.