Any sort of soup makes for a great first dish at a dinner party for so many reasons. It's easy to prepare for a start. Usually the most that's involved is cutting up a few vegetables, throwing them into a pot and cooking them, adding some stock and blending it all up. Being so full of veg it's also incredibly good for you, and may contain more than one of your five a day, and lets not forget the fact that soup also is tastes great!
Below is the recipe for squash soup, curry style. I have been very middle of the road with my selection of spiciness but obviously increase or decrease the heat of the paste as you see fit.
Ingredients
1 tbsp olive oil, 1 onion - chopped, 1 red chilli - chopped (optional), 1 clove garlic - crushed, 2 butternut squash - flesh cubed, 1 tbsp medium curry paste, 300ml/ pint of good vegetable stock, 200ml/7fl oz coconut milk and 2 tbsp fresh coriander - chopped.
Steps
1. Heat the oil in a large pan, add the sliced onion, garlic and chilli and toss so the oil covers them nicely. Fry for around five minutes until the onion has softened.
2. Add the squash and continue to fry for 5 minutes. Stir through the curry paste and fry for a further minute. Pour over the stock and coconut milk, bring to the boil, and cover and simmer for 15-20 minutes, until the squash is tender.
3. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Serve with plenty of crusty bread.
Here's a tip (albeit a slightly obvious one) - the freshest ingredients makes for a better soup!! And you know what? In my opinion you can't beat ingredients that are home grown. If you are a keen chef then I recommend this as the results can be superb!
Below is the recipe for squash soup, curry style. I have been very middle of the road with my selection of spiciness but obviously increase or decrease the heat of the paste as you see fit.
Ingredients
1 tbsp olive oil, 1 onion - chopped, 1 red chilli - chopped (optional), 1 clove garlic - crushed, 2 butternut squash - flesh cubed, 1 tbsp medium curry paste, 300ml/ pint of good vegetable stock, 200ml/7fl oz coconut milk and 2 tbsp fresh coriander - chopped.
Steps
1. Heat the oil in a large pan, add the sliced onion, garlic and chilli and toss so the oil covers them nicely. Fry for around five minutes until the onion has softened.
2. Add the squash and continue to fry for 5 minutes. Stir through the curry paste and fry for a further minute. Pour over the stock and coconut milk, bring to the boil, and cover and simmer for 15-20 minutes, until the squash is tender.
3. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Serve with plenty of crusty bread.
Here's a tip (albeit a slightly obvious one) - the freshest ingredients makes for a better soup!! And you know what? In my opinion you can't beat ingredients that are home grown. If you are a keen chef then I recommend this as the results can be superb!
For more butternut squash soup recipes click the link!
