Another easy, filling supper recipe at my home is the Curried Roasted Butter Squash Soup. There are several ways in which butternut squash can be used and I for sure don’t limit the use only in autumn. I use it for various recipes throughout the year in forms of curries, soups, cakes etc.
Curried Roasted Butter Squash Soup is an Asian version of the traditional roasted soup. Because of the use of paprika powder, curry powder and the lemongrass paste. I find the green paste really versatile for a lot of things like green curry or soups or even to make a spicy umami dip.
I love how thick this soup turns out without using any corn starch or corn flour. I have garnished it with some coconut cream and some paprika powder on top. You can choose any garnish of your choice. I have often frozen bulk of this soup and then defrosted a night earlier consuming it. Making it a perfect weeknight, meal-prepped option.
How do you like your pumpkin or butternut squash?
Prep Time | 45 minutes |
Cook Time | 25 minutes |
Servings |
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- 1 medium Butternut Squash, halved vertically and seeded
- 1 medium Red Onion (finely chopped)
- 2 Medium Green Chilli, chopped
- 1 stalk Lemongrass
- 1/2 inch Ginger, chopped
- 1 tsp Ground Black Pepper
- 1 tsp Salt
- 250 ml Coconut Milk
- 2 tbsp Chopped Coriander Leaves
- 2 tbsp Extra Virgin Olive Oil
- 1/2 tsp Paprika Powder
- 1/2 tsp Curry Powder
Ingredients
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- Cut the butternut squash into half. Using a peeler, remove the peel. Use a spoon or knife and remove the strands and seeds from inside. You can use the seeds for garnishing by drying and roasting it in the future. Cut the squash into medium sized cubes and add a tbsp of olive oil and salt and pepper. Mix it well and place this on a baking tray.
- Cook the mixture well and add the coconut milk. If it is too pulpy add some water to it (depending on the consistency you prefer). Bring it to a boil. And then let it simmer for another 5 mins. Serve it warm with some fresh coriander leaves and pumpkin seeds on top as garnish.
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