Curried Butternut Squash Soup | Hari Ghotra
4.8/5 rating (9 votes)

Curried Butternut Squash Soup

  • Heat Hot
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN CONTAINS-COCONUT HEALTHY WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 40 mins
Curried Butternut Squash Soup

Curry flavours infused into a warming butternut squash soup. Food for the soul!

Hari says

This is a bit of a hybrid dish that brings together Indian and Asian flavours with the amazing bell shaped vegetable that is the butternut squash.

It's a wonderful winter squash that can be found everywhere from September to December. It has a sweet and delicious flavour and the most invitingly vivid orange colour. If you're looking for a cuddle and need something that will warm you up, then this soup is just perfect.

Roasting the squash brings out the sweetness which perfectly combines with the heat from the chillies, the cream from the coconut and the warmth of the cumin all blitzed together leaving you with a little bowl of deliciousness for you to enjoy!

  • Ingredients
  • Method
  • 1 butternut squash
  • 1 red onion, chopped
  • 1 tsp cumin
  • 2 garlic cloves, chopped finely
  • 3cm piece ginger, grated
  • 2 red chillies, chopped (keep some for garnish)
  • 500ml water or chicken stock
  • 50ml coconut cream
  1. Slice the squash into four long strips, remove the seeds and place on a tray with a little knob of butter on each and roast at 180°C for about 35 minutes until soft.
  2. Meanwhile heat some oil and add cumin seeds until fragrant, then add onions and cook gently until soft.
  3. Stir in the garlic and ginger and chilli and cook gently for about 5 minutes.
  4. Once the squash is soft scrape the flesh out and discard the skin. Stir the flesh into the onions.
  5. Add the stock and cook through until everything is soft (about 5 minutes).
  6. Using a hand blender blitz the soup until it's smooth and thick. Pour in the coconut cream and if it's too thick add a little hot water.
  7. Pour into bowls and top with a swirl of coconut cream and a chopped chilli. Serve with some crisp naan bread.

Nutritional information

Typical values* per Serving
Calories143
Fat (g)1
of which saturates (g)1
Carbohydrates (g)33
of which sugars (g)8
Fibre (g)7
Protein (g)4
Salt (mg)40
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (6)

  • guadalupe

    guadalupe

    04 November 2016 at 03:20 |
    LOVE IT :)

    reply

  • guadalupe

    guadalupe

    03 November 2016 at 01:25 |
    i am from Mexico but live in USA, and we have many different chillies, :)

    reply

  • guadalupe

    guadalupe

    02 November 2016 at 03:21 |
    how spicy it is?

    reply

    • Hari Ghotra

      Hari Ghotra

      02 November 2016 at 08:28 |
      Hi you can make it as spicy as you like - it really depends on the chillies you use. just use less if you don't want it spicy. Let me know what you think.

      reply

  • Victoria

    Victoria

    31 March 2016 at 10:16 |
    Made this delicious dish on Easter bank holiday weekend & it was just perfect!
    One of my favourite soups and I love that I can now make it at home! Added bonus! Another great dish from Hari Ghotra! :)
    Thanks!

    reply

    • Hari Ghotra

      Hari Ghotra

      31 March 2016 at 11:16 |
      Hi Thanks for using the website - so pleased you like this one it's a Hari favourite too.

      reply

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Hari Ghotra