This creamy squash soup has a fruity citrus taste with a little Asian influence thrown in! Depending on the curry powder you use, you can make it mild or spicy.
1 person made this
2 tablespoons ghee
1 shallot, minced
1 teaspoon curry powder
1 teaspoon minced fresh root ginger
1 garlic clove, minced
1 squash, seeds removed and diced
750ml chicken or vegetable stock
1 mango, stone removed and diced
1 stalk lemongrass, minced
150ml double cream
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Method Prep:15min › Cook:40min › Ready in:55min
Heat the ghee in a pot. Add shallot, curry and ginger; fry, stirring, until shallots have softened, about 5 minutes. Add garlic and cook for another 30 seconds. Add squash and cook until it starts to soften, about 5 minutes, stirring a few times.
Add the stock, bring to the boil and reduce the heat. Simmer until the squash is soft, about 20 to 30 minutes.
Add mango and lemongrass; simmer for further 10 minutes. Puree the soup; add cream and season with salt and pepper. Reheat, letting it just come to the boil again before serving.