With Autumn just around the corner, this warming soup is ideal for the colder days. Some people find plain butternut squash soup a bit bland so I’ve spiced it up using some classic Indian spices.
Serve with a stirring of creme fraiche, chopped coriander and some warm crusty bread.
Print Recipe Spiced Butternut Squash Soup
Preheat the oven to 230 degrees/gas mark 7
Rub butter over the exposed sides of the butternut squash
Roast for 30 minutes, or until soft
While roasting, heat the olive oil a large pan over a medium heat
Add the onion and carrots and saute for 5-7 minutes until soft
Add the garam masala and allow to toast for 1 minute
Add the vegetable stock and seasoning. Bring to the boil, reduce head and simmer for 15 minutes
Once soft, scoop out the butternut squash and add to the stock and vegetables
Using either a hand blender, or food processor, puree the soup until it is the consistency you desire
If desired sprinkle with some chopped coriander and a spoonful of creme fraiche and serve