Spicy Squash soup
| Serves: | 4 |
| Cooking Time: | 1 hour |
| Prep Time: | 20 minutes |
Ingredients
- 800 g butternut or pumpkin
- 2 cinnamon sticks
- 2 T garam masala
- 1 T yellow mustard seeds
- 1 T chilli flakes
- 10 g fresh curry leaves
- 1 T olive oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 5 cm piece fresh ginger, grated
- 2 T fresh turmeric, grated
- 4 large carrots, peeled and sliced
- 500 ml fresh free-range chicken (or vegetable) stock
- sea salt and freshly ground black pepper, to taste
- reduced fat coconut milk
- 1 t garam masala spice
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180 °C. Halve the butternut or pumpkin, remove the seeds and set aside. Place the squash on a baking tray and top with the cinnamon, garam masala, mustard seeds, chilli flakes and curry leaves. Drizzle with 2 T olive oil and roast until soft and tender, about 40 minutes.
- Meanwhile, cook the onion, garlic, ginger and turmeric in a large sauepan until fragrant. Add the carrots and cook for 10 minutes. Add the stock and bring to a simmer. Cook until the carrots are almost soft.
- Once the butternut is soft, scoop out the flesh and add to the saucepan. Stir until smooth. Cook until the carrots are soft. Serve the soup with the seed sprinkle, and coconut cream.
- To make the seed sprinkle, toss the squash seeds in the remaining olive oil and the garam masala spice. Roast until golden and crunchy.
Cook’s tip: Roasting the squash in the skin adds caramelised flavour, while the flesh thickens the soup and gives it body without you having to blend it. The coconut milk makes this recipe dairy free.
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