I love soup & Butternut squash is probably my favourite! I use mild curry powder here, so if you only have a strong one, you might want to use just one teaspoon.
400g pumpkin flesh
2 dessertspoons light olive oil or other cooking oil
2 teaspoons curry powder
300ml vegetable stock
2 tablespoons coconut yogurt
salt, pepper & chilli flakes to taste.
1. Preheat the oven to 180c
2. Chop the pumpkin/butternut squash flesh into chunks.
3. Mix the oil & curry powder together, then pour over the pumpkin. Toss the pumpkin pieces in the oil so that they are all evenly coated.
4. Bake in the oven for about 35 mins or until the pumpkin is soft & cooked.
5. Leave to cool. Then transfer to a blender, add the stock and coconut yogurt & blitz. Add in salt, pepper & chilli flakes to taste.
6. Decorated n the picture above with extra coconut yogurt & roasted pumpkin seeds. (Optional.)
No comments:
Post a Comment