Tucking in to a big bowl of hot soup in the winter is really a delight, there is something so comforting about dipping a chunky piece of bread into homemade soup! I love making soups in the winter, they are a great way to use up a lot of veg and to prep some easy lunches. Soup freezes perfectly and is so easy to take in to school/work in a thermal flask. This curried butternut squash soup is as thick and warming as it gets, it is loaded with butternut squash and carrot with warming curry flavours and a slight Thai hint from coconut milk. The coconut milk adds a delicious creaminess while keeping it vegan and makes it a bit more filling too! I love garnishing mine with the roasted squash seeds – a great way to reduce your food waste!
The key to super smooth and creamy soup is a good food processor, I have spent years making soup in my blender or using an immersion blender and it never quite comes out as smooth as I would like! I purchased the Sage Kitchen Whizz Pro food processor around 6 months ago and it is so wonderful. It has a double blade for even chopping/processing and so many attachments, the adjustable slicer is amazing for getting super thin slices of veggies.
Curried Butternut Squash Soup
- 1 large butternut squash
- 2 carrots
- 2 stalks celery
- 1 onion
- 2 cloves garlic
- 1 tin coconut milk
- 1 L vegetable stock
- 1 tbsp mild curry powder
- 1 tbsp squash seeds from the squash!
- 1 tbsp chopped coriander
- 1/2 tsp chili flakes
- Preheat the oven to 350f/180c.
- Peel the butternut squash and cut off the ends. Carefully slice the squash and then dice. Save the seeds if you want to roast your own for garnish!
- Peel the carrots and cut off the ends. Roughly chop.
- Peel and roughly chop the onion and garlic. Chop the celery.
- Arrange all of the veggies and garlic on a large baking tray. Drizzle generously with olive oil and roast for 45 minutes, turning occasionally, until the squash is tender.
- Meanwhile, rinse the squash seeds in a sieve under warm water to remove the pulp. Arrange on a baking tray and drizzle with olive oil. Roast for 15-20 minutes until lightly golden. Set aside.
- Add the vegetables to a food processor with half of the stock and blend until smooth. Add the remaining stock and blend again.
- Add the soup mix to a large pot with the coconut milk and curry powder. Bring to a boil, then reduce the heat and simmer for 10 minutes. Add more stock to thin or boil down to thicken. Season with salt and pepper and serve.