Curried butternut squash soup
0
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
This tasty and nutritious ZeroPoint butternut squash soup recipe is suitable for all the family and uses only minimal ingredients. Bursting with flavour, our spicy butternut squash soup incorporates roasted squash, rosemary and curry powder. This simple butternut squash soup can be great for making in batches, so that you always have some soup in the freezer for those autumnal and wintry days. Learn more about how to make butternut squash soup using our recipe below.
Ingredients
Butternut Squash
800 g
Onion
2 medium
Vegetable stock cube
2 cube(s)
Curry Powder
1½ teaspoon(s)
Rosemary, Fresh
1 sprig(s)
Salt
1 pinch
Instructions
1
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.
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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