Best Ever Curried Butternut Squash SoupBest Ever Curried Butternut Squash Soup
Best Ever Curried Butternut Squash Soup
Best Ever Curried Butternut Squash Soup
Aileen Cox Blundell
Aileen Cox Blundell
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Recipe - Clondalkin
211006-Halloween-Recipe-Butternut-Soup-Gallery-DTM.jpg
Best Ever Curried Butternut Squash Soup
Prep Time15 Minutes
Servings6
Cook Time45 Minutes
Ingredients
1 butternut squash
60ml rapeseed oil
1 large white onion, roughly chopped
6 cloves garlic crushed
1 large thumb size ginger, thinly sliced
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
6 cardamom pods
1/2 tin chopped tomatoes
3 tbsp tomato puree
400ml tin coconut milk
4 tbsp tahini
150ml water
150ml milk of your choice
1 mango peeled and diced
Directions

INGREDIENTS

  • 1 butternut squash
  • 60ml rapeseed oil
  • 1 large white onion, roughly chopped
  • 6 cloves garlic crushed
  • 1 large thumb size ginger, thinly sliced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 6 cardamom pods
  • 1/2 tin chopped tomatoes
  • 3 tbsp tomato puree
  • 400ml tin coconut milk
  • 4 tbsp tahini
  • 150ml water
  • 150ml milk of your choice
  • 1 mango peeled and diced

METHOD

  1. Pre-heat oven to 180ºC.
  2. Peel the butternut squash using a potato peeler, then cut in half, de-seed and cut into small chunks. Drizzle over a little rapeseed oil, then roast for around 30 minutes until soft.
  3. While the butternut squash is roasting, heat the rapeseed oil over a medium heat, then gently fry the onions until they are translucent. Add the garlic and ginger and cook for a further minute or two until it is fragrant but not browning.
  4. Add all of the spices, chopped tomatoes, tomato puree, coconut milk, tahini, water and milk then stir well and bring to a simmer.
  5. Pour into a blender along with the roasted butternut squash and mango. Blend until smooth and creamy.
  6. Serve with a drizzle of greek yogurt and chopped coriander.
15 minutes
Prep Time
45 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 butternut squash
Butternut Squash
Butternut Squash
€0.99
60ml rapeseed oil
Dunnes Stores Pure Rapeseed Oil 1L
Dunnes Stores Pure Rapeseed Oil 1L
€2.29€2.29/l
1 large white onion, roughly chopped
Dunnes Stores 3 Fresh Large Onions
Dunnes Stores 3 Fresh Large Onions
€1.49€0.50 each
6 cloves garlic crushed
Dunnes Stores Fresh Spanish Garlic
Dunnes Stores Fresh Spanish Garlic
€0.49
1 large thumb size ginger, thinly sliced
Dunnes Stores Fresh Root Ginger
Dunnes Stores Fresh Root Ginger
€0.99€5.66/kg
2 tsp ground coriander
Dunnes Stores Coriander Ground 30g
Dunnes Stores Coriander Ground 30g
€1.00€0.03/g
2 tsp ground cumin
Dunnes Stores Cumin Ground 26g
Dunnes Stores Cumin Ground 26g
€1.00€0.04/g
1 tsp turmeric
Dunnes Stores Turmeric Ground 42g
Dunnes Stores Turmeric Ground 42g
€1.00€0.02/g
6 cardamom pods
Schwartz Cardamom Pods 26g
Schwartz Cardamom Pods 26g
Buy 3 get Cheapest Free
€4.50€0.17/g
1/2 tin chopped tomatoes
Dunnes Stores My Family Favourites Chopped Tomatoes in Tomato Juice 400g
Dunnes Stores My Family Favourites Chopped Tomatoes in Tomato Juice 400g
€0.39€0.98/kg
3 tbsp tomato puree
Dunnes Stores Tomato Purée 140g
Dunnes Stores Tomato Purée 140g
€1.00€7.14/kg
400ml tin coconut milk
Blue Dragon Coconut Milk 400ml
Blue Dragon Coconut Milk 400ml
€2.05€5.13/l
4 tbsp tahini
Frontier Foods Tahini 270g
Frontier Foods Tahini 270g
€3.49€12.93/kg
150ml water
Not Available
150ml milk of your choice
Dunnes Stores Irish Low Fat Milk 2L
Dunnes Stores Irish Low Fat Milk 2L
€2.09€1.05/l
1 mango peeled and diced
Dunnes Stores Loose Mango
Dunnes Stores Loose Mango
€0.99

Recipe

INGREDIENTS

  • 1 butternut squash
  • 60ml rapeseed oil
  • 1 large white onion, roughly chopped
  • 6 cloves garlic crushed
  • 1 large thumb size ginger, thinly sliced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 6 cardamom pods
  • 1/2 tin chopped tomatoes
  • 3 tbsp tomato puree
  • 400ml tin coconut milk
  • 4 tbsp tahini
  • 150ml water
  • 150ml milk of your choice
  • 1 mango peeled and diced

METHOD

  1. Pre-heat oven to 180ºC.
  2. Peel the butternut squash using a potato peeler, then cut in half, de-seed and cut into small chunks. Drizzle over a little rapeseed oil, then roast for around 30 minutes until soft.
  3. While the butternut squash is roasting, heat the rapeseed oil over a medium heat, then gently fry the onions until they are translucent. Add the garlic and ginger and cook for a further minute or two until it is fragrant but not browning.
  4. Add all of the spices, chopped tomatoes, tomato puree, coconut milk, tahini, water and milk then stir well and bring to a simmer.
  5. Pour into a blender along with the roasted butternut squash and mango. Blend until smooth and creamy.
  6. Serve with a drizzle of greek yogurt and chopped coriander.