Curried Butternut Squash Soup

It’s been pretty cold here in Ireland and we have no heating for a few days so have been cuddled up in front of the fire most of the time.  I thought I’d roast loads of veggies to have for a few days because the oven would help heat up the house!  And I wanted to make soup to warm us up even more, so this soup was invented.  It’s so creamy, comforting and spicy, so was perfect.  It made loads too to get us through a few days and the kids loved it.  It’s really healthy and delicious.

I used Kallo very low salt vegetable stock cubes and don’t add salt until after taking out the kids’ portions.  You could also make it using pumpkin instead of butternut squash and garnish it with a few roasted pumpkin seeds.



2 butternut squashes (or small pumpkins)

Sea salt and black pepper

Extra virgin olive oil

1 large onion

1 clove of garlic

5cm fresh ginger

1 tin of coconut milk

1 heaped tbsp. medium curry powder

500ml vegetable stock

Chilli flakes to garnish (optional)


How it’s made:

Preheat the oven to 180 degrees Celsius.

Half the squashes lengthways and remove the seeds.  Place cut-side up on a baking tray.  Sprinkle with salt and pepper and drizzle with 2 tbsp. olive oil.  Roast on the bottom shelf in the oven for about 1 hour or until soft.

When the squash is ready, heat 1 tbsp. olive oil in a large saucepan over a medium heat.  Dice the onion and fry for about 5 minutes until softened, stirring occasionally.

Mince or crush the garlic, peel and grate the ginger, add to the saucepan and fry for a few more minutes.

Add the coconut milk, curry powder and vegetable stock.  Simmer for a few minutes.

Scoop the flesh of the butternut squashes out and add it to the pan.  Blend until smooth and return to the heat.

Simmer the soup for about five minutes or until it has the desired consistency.

Garnish with chilli flakes and season with salt and pepper (optional).


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