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Curried Butternut Squash Soup

August 16, 2012


I love travelling, but I do miss the pleasures of cooking my own food.  As soon as I returned from Barbados I thought about all of the fantastic dishes I could cook in a familiar environment.  I just imagined all of the flavours I had been missing and suddenly my heart warmed knowing that good homely cooking was on its way to my tummy. This soup slapped the British summer weather in the face.  As it rained I sat smiling slurping the spicy soup with a lovely apple addition.

This recipe was adapted from ‘Taste of Home’ (Reiman Media Group, Inc, 2010)


1/2 a butternut squash, 1 large onion (diced), 1 medium apple (peeled and diced), 1 garlic clove (finely chopped),  a dollop of low fat butter, 2 tsps curry powder, ½ tsp ground ginger, 3 cups vegetable stock (made from 1 stock cube), a few dollops of 0% fat Greek yoghurt, ½ tsp salt, ¼ tsp pepper, a small pinch of chilli flakes, parsley to garnish.


1. Cut squash in half, discard the seeds.
2. Place in baking pan and inch of hot water to the pan.
3. Bake uncovered at 350 degrees for 40 minutes.
4. Drain water from the pan turn squash cut side up.
5. Bake 20 -30mins longer or until tender.
6. Scoop out squash into blender and process till smooth.
7. In a large saucepan melt the butter then fry the onion, apple and garlic until tender.
8. Stir in curry powder and ginger, cook and stir for a min.
9. Stir in broth and pureed squash.
10. Bring to a boil.
11. Reduce the heat and simmer uncovered for 15 minutes.
12. Cool down soup, season to taste and add yoghurt.
11. When serving add a pinch of chilli flakes and garnish with parsley.



From → Main Meals, Starters

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