Best Ever Curried Butternut Squash Soup
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Clondalkin
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
- Pre-heat oven to 180ºC.
- 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.
- 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.
- Add all of the spices, chopped tomatoes, tomato puree, coconut milk, tahini, water and milk then stir well and bring to a simmer.
- Pour into a blender along with the roasted butternut squash and mango. Blend until smooth and creamy.
- 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
Butternut Squash
€0.99
Dunnes Stores Pure Rapeseed Oil 1L
€2.29€2.29/l
Dunnes Stores 3 Fresh Large Onions
€1.49€0.50 each
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Fresh Root Ginger
€0.99€5.66/kg
Dunnes Stores Coriander Ground 30g
€1.00€0.03/g
Dunnes Stores Cumin Ground 26g
€1.00€0.04/g
Dunnes Stores Turmeric Ground 42g
€1.00€0.02/g
Schwartz Cardamom Pods 26g
Buy 3 get Cheapest Free
€4.50€0.17/g
Dunnes Stores My Family Favourites Chopped Tomatoes in Tomato Juice 400g
€0.39€0.98/kg
Dunnes Stores Tomato Purée 140g
€1.00€7.14/kg
Blue Dragon Coconut Milk 400ml
€2.05€5.13/l
Frontier Foods Tahini 270g
€3.49€12.93/kg
Not Available
Dunnes Stores Irish Low Fat Milk 2L
€2.09€1.05/l
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
- Pre-heat oven to 180ºC.
- 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.
- 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.
- Add all of the spices, chopped tomatoes, tomato puree, coconut milk, tahini, water and milk then stir well and bring to a simmer.
- Pour into a blender along with the roasted butternut squash and mango. Blend until smooth and creamy.
- Serve with a drizzle of greek yogurt and chopped coriander.