I love making soups. Especially when the weather is rainy like it has been the past few days. So while I wait for the summer weather to return I have been cooking up some yummy squash soups. My favourite one I have made recently is a curry squash soup. Partly because it is quite tasty but also because it is ridiculously easy.

Butternut Squash Curry Soup

• 1 medium butternut squash
• 1 medium onion
• 2 tbsp curry powder
• 1 tbsp cumin
• 1 tbsp turmeric
• 2 tbsp olive oil
• 3 cups water or vegetable stalk
• 1 bullion cube (if not using vegetable stock)

 

Preheat oven to 400F/200C

Cut butternut squash in large strips and place skin side down on a cookie sheet. Chop onion and place on same tray as squash. Sprinkle tray with curry powder, cumin, turmeric and olive oil.

Cook squash for approximately 30 minutes. Remove squash from oven and let stand until cooled.

In a saucepan heat the water or vegetable stock on medium heat until boiling. Once boiling add the bullion cube (if using) and lower heat to low and allow stock to continue to simmer.

Peel the cooled squash and place the peeled pieces into a blender along with the cooked onion and half of the heated vegetable stock. Blend until smooth.

Pour the blended mixture into the saucepan with the rest of the stock and allow the soup to heat once again. You can add extra water at this point if you would prefer the soup to be thinner.