About this recipe:Roasted butternut squash is blended with apple, ginger, coconut milk and a very generous helping of curry powder. It makes a warming and very tasty soup that the whole family will enjoy. I top it with toasted pumpkin seeds for a bit of crunch.
1 butternut squash
1 tablespoon olive oil, or as needed
1 onion, chopped
1 shallot, minced
2 tablespoons curry powder, or more to taste
1 teaspoon ground turmeric
1 apple, cored and chopped
1 slice fresh ginger, minced
water to cover
1 (400g) tin coconut milk
salt to taste
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Preheat the oven to 180 C / Gas 4. Pierce butternut squash and place on a roasting tray.
Cook in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel and chop the flesh.
Heat olive oil in a pan over medium heat; cook and stir onion and shallot until softened, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
Stir butternut squash, apple and ginger into onion mixture; add enough water to cover. Bring liquid to the boil, reduce heat to medium-low and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend in a food processor until squash is broken up.
Mix coconut milk and salt into soup; simmer until heated through, about 3 minutes more.