CURRIED BUTTERNUT SQUASH SOUP

This is a super soup for making a large batch and

freezing for a rainy day. You can try other pumpkins or sweet potato in

place of butternut, too.

PREP TIME: 10 minutes COOKING TIME: 20 minutes

Serves four to six

INGREDIENTS

For the soup

2 tbsp coconut oil

1 large onion or 2 medium (200g in weight), chopped

1 butternut squash (600g when peeled and deseeded), peeled, deseeded and cut into

1cm cubes

1 large clove of garlic, chopped 1 x 400ml tin of coconut milk 1 tbsp curry powder 450ml vegetable or

chicken stock

For the garnish

1 tbsp coconut oil 2 tbsp pumpkin seeds A pinch of curry powder

A pinch of sea salt flakes

METHOD

Put the coconut oil into a saucepan over a medium heat. Add the onion, squash

and garlic. Season and stir to mix. Turn the heat down to low, cover the vegetables

with a piece of parchment paper and the saucepan lid, and allow to cook slowly

for 10 minutes, stirring from time to time, until

they are tender. Meanwhile, pour the coconut milk into a bowl and whisk to remove

any lumps. Remove the paper cover and lid from the pan and

stir in the curry powder. Turn the heat up to high and cook, stirring, for a minute, until the curry powder is wonderfully

fragrant. Now add the coconut milk and the stock and bring to a rolling boil, then blend the soup until gorgeously smooth.

To make the toasted pumpkin seeds, place a frying pan over a high heat

and add the coconut oil. Allow to melt and heat up,

then add the pumpkin seeds and curry powder. Toss over the heat for one

to two minutes, until the

seeds have toasted and darkened slightly, then

place on a plate lined with kitchen paper and

sprinkle with sea salt.

COOK’S NOTE

If you don’t want this soup to be vegan, and you

have a leftover butter wrapper in your fridge, place it, butter side down,

over the vegetables while they’re cooking instead of

using parchment paper.

BUY THE BOOK Soup Broth Bread by Rachel

Allen is published by Penguin Michael Joseph

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telegraph.co.uk