Autumn is all about soup right… especially homemade soup.
We love making soup in our house, served with crusty buttery bread so I decided to make Spicy Curried Butternut Squash Soup. It’s a variation on this Spicy Butternut Squash Soup as I love the curried flavour with butternut squash.
Two tablespoon olive oil
Sprig of rosemary
Two bay leaves
Three garlic cloves crushed
One teaspoon mild curry powder
Half medium chilli (we used a whole one but we like it HOT!)
One medium butternut squash, peeled and cubed
Two carrots, chopped
One large potato, peeled and cubed
Two celery sticks, chopped
One medium onion, chopped
Pinch cumin seeds
Half teaspoon chilli powder
Pinch smoked paprika
Two pints veg/chicken stock
Half tub of fat-free natural yoghurt
Heat oil in a large saucepan and add garlic, chilli, mild curry powder, paprika, bay leaves, rosemary and cumin seeds and heat for 30 seconds (do not colour, you only want to release the flavours).
Add all the remaining ingredients apart from the stock.
Saute the vegetables for two minutes until they are fully coated in the spices.
Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistency. Add yoghurt dependent on how much you need to cool the heat of the spice (we needed lots as our chilli was hotter than we realised! Woops.) This is healthier than cream and works just as well!
Reheat when ready to serve and eat with a big hunk of crusty bread and an extra dollap of fat-free yogurt, delicious!
Leave me your favourite soup recipes in the comments below so we can try out some new ones!