One of the greatest things about the changing seasons is the addition of beautiful seasonal recipes! This spiced butternut squash soup is a delicious fall soup that will help you welcome the changing leaves and cooler temperatures.
Spiced Butternut Squash Soup
- 1 butternut squash (weighing about 2.2 lbs)
- About 4 tablespoons olive oil
- 1.75oz plain flour
- 1/4 cup vegetable or chicken stock
- 1 tablespoon mild curry powder or curry paste
- 1/2 cup sour cream
- Half a small cucumber, (peeled if wished) and finely diced
- LoSalt and freshly ground black pepper, to taste
- ALTERNATIVE GARNISH: Beetroot Crisps
- Preheat the oven to 400°F.
- Halve the squash lengthways, scoop out the seeds then cut away the skin or peel with a vegetable peeler.
- Cut into large chunks and scatter into roasting tin. Toss with a few tablespoons of olive oil, season with LoSalt and roast for approximately 30 minutes until tender.
- Transfer the butternut squash and any sticky pan juices to a large saucepan and stir in the curry powder. Cook on a high heat for a good 2 minutes to toast the curry powder and release the flavors.
- Stir in the flour and cook for a further 2 minutes, then gradually add the stock, stirring continuously.
- Bring to the boil, reduce the heat, half-cover and simmer for a further 30 minutes.
- Leave soup to cool a little, then, using an electric food blender or stick blender, puree the soup until smooth. Taste and adjust seasoning with LoSalt and freshly ground black pepper.
- Mix half the cucumber with the sour cream and season with LoSalt and pepper.
- To serve, ladle the soup into warm bowls, and serve with a dollop of sour cream, some diced cucumber, and a grinding of black pepper.
Special thanks to LoSalt for this delicious fall soup recipe!