Curried Butternut Squash Soup

By Hari Ghotra · 50 min

Ingredients

Instructions

1. Halve the squash lengthways, or cut into long strips, scoop out the seeds, and put on a tray with a small knob of butter on each piece. Roast at 180°C for about 35 minutes, until soft.
2. Meanwhile, heat a little oil and fry the cumin seeds until fragrant. Add the onion and cook gently until soft.
3. Stir in the garlic, ginger and chopped chilli and cook gently for about 5 minutes.
4. Once the squash is soft, scoop the flesh out, discard the skin and stir the flesh into the onions.
5. Add the stock and simmer until everything is soft, about 5 minutes.
6. Blend with a hand blender until smooth and thick. Stir in the coconut cream, adding a little hot water if the soup is too thick.
7. Ladle into bowls, top with a swirl of coconut cream and a chopped chilli.

Summarized from Hari Ghotra's video. Watch it for the details.

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GarlicOnionGingerRed onionCoconut creamButternut squash