Spiced Butternut Squash Soup

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.

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Spiced Butternut Squash Soup
Course Starters
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Starters
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 230 degrees/gas mark 7
  2. Rub butter over the exposed sides of the butternut squash
  3. Roast for 30 minutes, or until soft
  4. While roasting, heat the olive oil a large pan over a medium heat
  5. Add the onion and carrots and saute for 5-7 minutes until soft
  6. Add the garam masala and allow to toast for 1 minute
  7. Add the vegetable stock and seasoning. Bring to the boil, reduce head and simmer for 15 minutes
  8. Once soft, scoop out the butternut squash and add to the stock and vegetables
  9. Using either a hand blender, or food processor, puree the soup until it is the consistency you desire
  10. If desired sprinkle with some chopped coriander and a spoonful of creme fraiche and serve
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