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Curried butternut squash soup

Total Time
1hr 10 min
Prep
15 min
Cook
55 min
Serves
6
Difficulty
Easy
This soup is ridiculously tasty, and packed with ZeroPoint™ foods to keep you feeling fuller for longer.
Ingredients

Butternut Squash

800 g, peeled, de-seeded and diced into 2.5cm cubes

Onion(s)

2 medium, quartered

Vegetable stock cube(s)

2 cube(s), made with 2 pints of hot water

Curry Powder

1½ g

Rosemary, Fresh

1 sprig(s), leaves picked and chopped

Salt

1 pinch, and freshly ground black pepper to season

Instructions

  1. Preheat oven to 220°C/gas 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.
  2. Let cool for 15 minutes then purée in batches in blender or food processor.
  3. 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.
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