Curried butternut soup

More warming recipes from the World (soup) Kitchen in Leith.  This one is from Claire with a deliciously easy method for making Curried Butternut soup for 4. As she says: “I love the whole bung it all in a pot aspect. No oil required!”

1 medium butternut squash
2 medium onions
2 sticks celery
2 cloves garlic
1-2 tbspns curry powder (mild or medium as you like)
1 stock cube – chicken or veg

Slice butternut squash into four pieces, remove seeds and peel skin. Chop all veg into pieces. Bung everything in a pot, cover with water, cover, bring to boil and simmer till veg is soft. Cool and liquidise.

Tastes great, but even better after a few hours in the fridge.

Definitely a soup to play around with until you get the spice as you like it. I like Bombay medium curry powder – more of a kick.

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