Curried butternut squash soup
800 g, peeled, de-seeded and diced into 2.5cm cubes
2 medium, quartered
Vegetable stock cube(s)
2 cube(s), made with 2 pints of hot water
1 sprig(s), leaves picked and chopped
1 pinch, and freshly ground black pepper to season
- Preheat oven to 220°C, fan 200°C, gas mark 4. Place squash and onions in a large roasting pan and bake, uncovered, for 45 minutes, until squash is tender. Transfer to a saucepan and add the stock. Bring to the boil, reduce heat and simmer for 15 minutes.
- Let cool for 15 minutes then purée in batches in blender or food processor.
- Over a low heat, toast the curry powder in a small frying pan until fragrant, about 2 minutes – be careful not to burn it, then stir into the puréed soup. Season to taste and divide between six bowls. Garnish with the rosemary and serve immediately.