Spiced Butternut Squash Soup

• Vegetarian
• Gluten free

• Produce

  • 1 Butternut squash
  • 1 Chilli flakes / parsley to decorate
  • 2 Garlic cloves
  • 2 tsp Ginger, fresh
  • 2 Shallots / 1 white onion, large

• Canned Goods

  • 400 ml Coconut milk
  • 200 ml Vegetable stock

• Baking & Spices

  • 1/2 tbsp Curry powder, mild

• Oils & Vinegars

  • 1 tsp Oil

• Dairy

  • 1 tbsp Creme fraiche

Found on myfussyeater.com

Description

Ingredients

• 1 butternut squash
• 1 tsp oil (I used coconut oil)
• 2 large shallots / 1 white onion
• 2 garlic cloves, crushed
• 2 tsp grated fresh ginger
• ½ tbsp mild curry powder
• 400ml coconut milk
• 200ml vegetable stock
• 1 tbsp creme fraiche (or more coconut milk if vegan)
• chilli flakes / parsley to decorate

Directions

• Peel the squash and cut into 1 inch cubes. The cubes dont have to be exact, just try to cut all the pieces relatively the same size so that they cook evenly. Keep the seeds!
• Heat the oil in a large saucepan and add the shallots or onion. Fry gently for 2-3 mins until the onions begin to soften. Add the garlic, ginger and curry powder and fry for another 1-2 mins, stiring continuously.
• Add the squash, coconut milk and vegetable stock. Bring to the boil and leave to simmer for 15-20 mins or until the squash is soft. In the meantime rinse the seeds in water and pat dry with kitchen paper.Dry fry the seeds in a frying pan for 2 mins, turning constantly to ensure they dont burn.
• Once the butternut squash is fully cooked, remove it from the heat and either transfer to a blender (you may have to do it in batches) or blend with a hand stick.
• Serve the soup with the toasted seeds and a swirl of creme fraiche and any other toppings.