Spiced Squash Soup
Warming soup to serve with toast or naan
Serves: 4 | Suitable for vegetarians Ⓥ
Introduction
This is not a traditional Indian dish, but it uses spices to make the most of brilliant seasonal ingredients. It makes a very comforting dish which can be enjoyed on its own, served with toast or naan bread.
Ingredients
Serves 4 |
| 1 butternut squash (cut into chunks) |
| 2 onions (cut into chunks) |
| 2 tbsp oil |
| 2 tsp Garam Masala |
| 1 tsp Ground Cumin |
| 1 tsp Ground Coriander |
| 1/2 tsp Turmeric |
| Pinch of Chilli Flakes (optional) |
| 700ml vegetable stock |
| Juice of half a lemon |
| Salt to taste |
| Tarka fry |
| 2 tbsp oil |
| 2 cloves of garlic (finely sliced) |
| 10 fresh curry leaves (finely sliced) |
| 1/2 tsp Onion Seeds |
| 2 tbsp Desiccated Coconut |
| To garnish: Desiccated Coconut, toasted in a pan until golden |
Instructions
- In a large baking tray mix the squash, onion, oil, garam masala, ground cumin, ground coriander, turmeric and chilli flakes. Roast in the oven gas 6/200°C for 30-40 minutes until the squash is soft.
- Combine the roasted squash with the vegetable stock and blend until smooth. Add the lemon juice. Transfer to a saucepan and keep warm.
- In a small frying pan, heat the oil and then fry the curry leaves, onion seeds and garlic for 1-2 minutes.
- Add the desiccated coconut and fry for 30 seconds, until the coconut has browned. Pour this into the soup and stir through.
- Serve sprinkled with more toasted coconut.
