Wednesday, 7 January 2015

Warming Roast squash and carrot soup recipe

Warming Roast squash and carrot soup recipe
Serves 4

1kg Butternut squash
500g Carrots
1 red onion
1litre of vegetable stock
1tsp korma curry powder
2 tbsp of olive oil

  1. Preheat the oven to 200c gas mark 6.
  2. Peel the carrots and cut into chunks.
  3. Slice the butternut squash in half and remove the seeds.
  4. Place in a roasting dish with the carrots and coat with a tablespoon of oil.
  5. Roast for 30 minutes until tender.
  6. Peel and chop the onion and fry in the remaining 1 tablespoon of oil.
  7. Stir in the curry powder and allow to cook for 1 minute.
  8. Scrape out the butternut squash flesh from the skin. Be careful as it may be quite hot.
  9. Add this flesh and the carrots to the onions.
  10. Stir to coat with the spices.
  11. Add the litre of stock and allow to simmer for 20 minutes.
  12. Blend until smooth.
  13. For a really silky texture pass through a sieve.
  14. Serve with crusty ciabatta bread.


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