Curried butternut squash soup
1 portion(s), peeled, de-seeded and diced into 1 inch cubes
2 medium, quartered
Vegetable stock cube(s)
2 cube(s), vegetable, make up to 2 pints with hot water
2 medium, thinly sliced, to garnish
- Preheat oven to 220°C, fan 200°C, gas mark 7. Place squash and onion in a large roasting pan or baking dish. Bake, uncovered, for 45 minutes, until squash is tender. Don't worry if some of the pieces get a bit browned - this will add to the roasted flavour of the soup.
- Remove from oven. Tip into saucepan and add stock. Bring up to the boil, reduce heat and simmer for 15 minutes. Let cool about 15 minutes - do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.
- Toast curry powder in a small frying pan over low heat until fragrant, about 2 minutes - be careful not to burn it. Stir into pureed soup. Season to taste and divide between six bowls. Garnish with spring onions and serve.