Curried Squash Soup
1 onion, roughly chopped
1 celery stalk, roughly chopped
1 garlic clove, chopped
1 tbsp tandoori paste
1 butternut squash, peeled, deseeded & cut to 1cm cubes
2 x 400g tins coconut milk
1 x 400g tin butter beans, drained & rinsed
2 tsp ground ginger
1 tsp ground coriander
Salt & pepper
- Place a large saucepan over a medium heat and add a drizzle of oil, the onion, celery, garlic, and a pinch of salt. Cook until soft, 5-10 minutes.
- Once soft, add tandoori paste and squash and cook for 5 minutes before adding coconut milk, butter beans, ginger, coriander and 500ml water.
- Bring to the boil and simmer 25-30 minutes.
Once everything is soft, remove from the heat and blend until smooth, adding water until you reach the desired consistency. Season to taste.
- Use any type of squash for this recipe.
- Any curry paste can be used. To make your own tandoori paste, blend 1 tsp each of chilli powder, mustard seeds, fennel seeds, ground coriander, ground turmeric, paprika and salt, along with a thumb sized piece of ginger and 2 tbsp both of lime juice and tomato purée.
- Double the recipe and freeze in batches to save on effort and energy.
- Many squash recipes call for roasting. Using the hob is more efficient, but if you want to roast the squash, maximise efficiency by cooking other foods at the same time.
- If you aren’t a fan of spices, squash works beautifully with sage too!