The festive season is now over and let’s be honest, it left a lot of us feeling heavier than a month ago! I loved spending time with my family, indulging in yummy food and drinking (too much) wine. Now I am ready to go back to my normal eating habits.
When bitterly damp cold goes through the bones there is nothing more comforting than a bowl of hot soup.
Psst… it is a great way to smuggle veg to your kids diet!
Curried butternut squash soup
Make sure to chop all of the ingredients up before you start cooking. Once that is done, you are laughing!
Ingredients
- 1 tbsp rapeseed oil
- 1 clove garlic chopped
- 1 tbsp ginger grated
- 1 tbsp madras curry
- 1 butternut squash chopped into cubes
- 1 carrot roughly chopped
- 1 leek chopped
- 1 handful parsley chopped
- 1 litre vegetable stock or any stock
- 1 tin light coconut milk
- salt and pepper to taste
- chilli or paprika to decorate
Instructions
-
Chop all vegetables and set aside.
-
Heat oil and fry garlic with curry powder and ginger for few seconds. You can use ginger powder instead of fresh ginger (use about 1tsp). Add all vegetables and let them fry for a minute or two mixing it while they sweat in the pan.
-
Pour in the stock and cook until all vegetables are soft - about 30min, depending on the size of your chopped veg.
-
Once it is cooling down, pour the coconut milk and season to taste. Blend it to smooth creamy soup. Sprinkle with some chili and enjoy!
Recipe Notes
It is delicious with sourdough bread.