Recipe – Spicy butternut squash soup

Now it’s turned Autumn it’s just the weather for a lovely soup, especially a spicy one to warm you up. We had a butternut squash and some other bits of veg that needed using so I just rustled this up. I like my soup nice & thick but you could add a little more liquid to it if you like yours a bit thinner. This is yummy served with crusty bread rolls straight from the oven.

Ingredients (serves 4)

  • 1 tbsp oil
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 1 medium butternut squash, peeled & seeded & diced
  • 1 medium parsnip, peeled & diced
  • 2 small potatoes, peeled & diced
  • 1 litre vegetable stock
  • 1 tbsp medium curry powder

Equipment
  • large pan
  • blender
Method
  • Over a low-medium heat, saute the onions and garlic until translucent.
  • Add the diced veg to the pan, then add the stock.
  • cook gently until the stock starts simmering.
  • Turn the heat all the way down and let the pan simmer for 30-40 minutes until the veg is tender.
  • Stir in the curry powder
  • Let the pan cool for a while, then empty contents into the blender
  • Whizz & pulse until smooth.
  • Enjoy!
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