Tuesday, 13 November 2012

Spicy Butternut Squash Soup

Chef Andrew Rudd's Butternut Squash Soup Recipe



  • 1 large butternut squash, peeled and cut into 2.5cm chunks
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 small green chilli deseeded and finely chopped
  • 1tbsp grated root ginger
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • Salt and freshly ground black pepper
  • Juice 1 lime
  • Fresh coriander, to serve
  • Natural yoghurt, to serve
  1. Preheat the oven to 200°C /gas mark 6. Place the butternut squash in a large roasting tray and toss in olive oil to coat. Roast for 30-40 minutes, or until soft and starting to caramelise.
  2. Meanwhile heat the oil in a large saucepan and gently fry the onion, garlic, chilli and ginger. Cook for 4-6 minutes then add 1.2 litres water and the cumin seeds, coriander and turmeric. Bring to the boil then remove from the heat until the squash is cooked.
  3. Add the squash to the liquid and blend until smooth. Reheat before serving and season to taste with salt and pepper and lime juice. Serve with a scattering of fresh coriander and a swirl of yoghurt to taste.