“Quick, easy, and full of flavor. A good bowl of soup to warm you up on those colder days.”

Roasted Butternut Squash Soup
by Chef Steven Paterson

Ingredients

• 1 whole butternut squash, peeled and diced
• 1 large white onion, thinly sliced
• 4 cloves of garlic, chopped
• 2 tbsp of mild curry powder
• 1 can coconut cream
• Vegetable stock
• ½ bunch coriander (optional)
• 1 tbsp honey
• Salt and pepper

Garnish

• A handful of pumpkin seeds, toasted
• A piece of old bread (croutons)
• Good-quality olive oil
• 1 clove garlic, chopped
• 1 sprig of thyme, chopped

Method

Preheat your oven to 180°C.

Place the butternut in a bowl and drizzle with the honey and some oil. Toss until covered and season well with salt and pepper. Place onto a lined baking tray and cook in the oven for approximately 20 minutes.

Warm a pot on a low heat with a little oil, and start to sauté the onions and garlic until they become soft. Next, add the curry powder and cook out for a few moments, then add a little vegetable stock to slow the cooking process.

Once the squash is ready, add it to the pot along with almost all of the coconut cream and a little more vegetable stock. Be careful not to make it too wet, as you can always add more at a later stage but cannot take away.

Continue cooking for another 15 minutes. Once the squash is soft to the touch, add the coriander, and then blitz it all together.

Season to taste. You can add more stock at this stage if needed.

For the croutons, tear the old bread into small pieces then drizzle with oil, finely chopped garlic, chopped thyme, and seasoning and toast in a hot pan until golden brown.

Serve the soup warm and garnish with a swirl of coconut cream, and a scattering of pumpkin seeds and croutons.