I had my first taste of curried butternut squash soup when I was a teenager. I was round at my friend Aimee’s house and her lovely mumma, Ann, whipped a version up which was just gorgeous.
I tried to create it some few months later and came up with this version. It’s incredibly low in fat and perfect for a weekend lunch – or even as the base for a vegetable curry.
- 2 large butternut squash
- 1 large white onion
- 1 tbsp vegetable oil/a few sprays of a low calorie alternative
- 1 tbsp garlic purée
- 2 pints of vegetable stock
- 2 tbsp mild curry powder
- 2 tsp smoked paprika
- 2 tsp chilli powder
- salt & pepper
- A stick blender
- Peel, deseed and cube the butternut squash into 2cm pieces. Then dice the onion.
- In a large stock pot, heat around 1 tbsp of oil (or an alternative, such as Frylight). Add the onion and garlic purée and sweat on a medium heat until soft. Fill the kettle and boil.
- Add the butternut squash to the pan and pour the hot stock over the top, it should just cover the vegetables. Bring to the boil.
- Once boiling, put the lid on the pan and turn the heat down. Simmer for around 20 minutes, or until the squash is soft.
- Take the soup off the heat and blitz with the stick blender until smooth.
- Return the pan to a low heat and add the curry powder, smoked paprika, chilli powder, along with a good sprinkling of table salt and a generous few cracks of black pepper. Taste the soup then add more spice/salt if required.