Curry Squash Soup
As the weather is getting colder this is a great recipe for a super easy, quick and nutritious soup. Its made all the quicker with a bag of frozen squash thats chopped and peeled already. Likewise frozen onions that are peeled and chopped can also be used- both are available from Tesco.
The coconut milk adds a lovely sweetness to the soup and it can be made as mild as you wish (or a little bit spicy) depending on how much curry you add.
Soup is great at different times of the day whether its lunch, dinner or even snack time. A substantial soup like this (containing protein with the lentils and carbohydrate with the squash) can be served with a nutritious bread, as a starter or side to a meal, or on its own. This soup like most soups can be made in bulk and frozen for later use.
Here's the recipe:
1/2 large butternut squash, peeled, seeded, cubed (about 500g) or 1 bag of frozen, chopped squash
2 large onions, peeled & diced (about 220 grams of frozen onion)
2 garlic cloves, peeled & minced
½ teasp. of ground chilli (optional)
400ml of coconut milk (1 can)
2 cups of red split lentils
2 tablesp. of mild curry powder (or less if you wish)
- Heat some oil in a large saucepan and sauté the onion for 10 minutes
- Add the curry powder, garlic and chilli (if using) and cook for 1 more minute
- Add in the rest of the ingredients.
- Bring to the boil. Then reduce heat and simmer, uncovered for 20 minutes until all the ingredients are cooked and soft.
- Using a blender, puree the soup until smooth.