Curried Butternut Soup
Warming flavours of curry, ginger, and serrano pepper combine in this creamy autumnal soup. Sweet butternut and rich coconut milk are balanced with tart lime juice. Serve hot.
|1||small butternut squash, halved and seeds removed|
|1 tbsp||olive oil|
|115g (4oz)||onion, chopped|
|1||garlic clove, crushed|
|1 tsp||serrano pepper, finely chopped|
|1 (2.5cm/1-inch ) piece||fresh ginger, crushed|
|600ml (1 pint)||water|
|1 tsp||curry powder|
|120ml (4fl oz)||light coconut milk|
You will need a blender.
1. Preheat oven to 230°C (450°F/Gas 8). Line a baking tray with foil.
2. Place butternut squash cut-side down on prepared baking tray. Bake for 40 minutes, or until flesh is tender. Scoop the flesh from the skin and measure out 675g (11/2lb) cooked squash (any extra can be reserved for another purpose).
3. In a medium casserole, heat oil over medium heat and add onion, garlic, serrano pepper, and ginger. Cook until onions are translucent and garlic is fragrant, about 4 minutes.
4. Add the measured butternut squash and water, increase heat, and bring to the boil. Reduce heat and simmer for 15 minutes. Remove from heat.
5. Transfer soup to blender and add curry powder, lime juice, and coconut milk. Purée for 45 seconds, or until smooth.