Try Rosemary Conley's light and spicy butternut squash soup.
Butternut squash are readily available most of the year. They have a pale orange flesh, are quite sweet in flavour and make the most delicious soup.
67 Kcal / 1.2G fat
- 1 small butternut squash
- 115g (4oz) fresh young carrots, washed and sliced
- 2 medium onions, chopped
- 2 garlic cloves, crushed
- 2 celery sticks, chopped
- 1-2 teaspoons medium curry power (e.g. tandoori mix)
- 1.2 litres (2 pints) vegetable stock
- 2 bay leaves
- Salt and freshly ground black pepper
Cut the squash in half lengthways. Remove the seeds with a spoon and discard. Using a sharp vegetable knife, peel away the thick skin and cut the flesh into chunks.
Place the squash and the other vegetables in a large non-stick saucepan and dry-fry for 4-5 minutes until they soften and start to colour.
Add the curry powder and cook out for 1 minute, keeping the mixture moving to prevent it catching on the bottom of the pan. Gradually add the vegetable stock and the bay leaves, stirring continuously, and bring to the boil.
Reduce the heat and simmer until the vegetables are tender.
Allow the soup to cool slightly, then place in a food processor or liquidiser and liquidise until smooth. Return the soup to the pan and adjust the consistency with a little extra stock. Season to taste with salt and black pepper and serve.
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