This warming soup it perfect for cold days. I serve the soup with roasted pumpkin seeds and chilli. I also add an apple to give the soup a fruity twist.
Makes 4–5 servings
- 2 tablespoons olive oil
- 1 medium onion, peeled and chopped
- 1/2 fresh red chilli, deseeded and finely chopped
- 2 carrots, peeled and cut in small slices
- 1 kilograms butternut squash, peeled and chopped in small pieces
- 1 medium apple, peeled, cored and cut in small pieces
- 1 litre vegetable stock (use good organic vegetable stock or homemade stock)
- 2 bay leaves
- 2 teaspoons mild curry powder
- sea salt and pepper to taste
- pumpkin seeds or flaked almonds (optional)
- In a large saucepan, gently saute/fry the onion, red chilli, and the carrots for 5 to 8 minutes until softened.
- Add the butternut squash and the apple to the onion, red chilli and carrot mixture, stir well. Saute for a couple of minutes.
- Season the vegetables by adding the curry powder, salt and pepper. Mix well.
- Once the seasonings have been incorporated, add the vegetable stock and bay leaves. Let it simmer for 20 minutes until the butternut squash is tender.
- Remove the bay leaves. For a creamy soup, carefully ladle the soup into a blender/liquidiser and puree to a thick, cream-like consistency. If the soup is too thick, add some water to achieve the desired consistency. Taste, and if needed, add sea salt and pepper.
For added flavour and texture, decorate the soup with roasted pumpkin seeds or flaked almonds.
Just add a handful of pumpkin seeds or flaked almonds in a non-sticky frying pan and cook them until they brown. Add them warm to the soup.
Serve the soup with a couple of slices of warm bread.