Ingredients
Scale
- 1 medium sized butternut squash
- 1 red onion – peeled and chopped
- 400g tin chickpeas – drained and rinsed
- 1 litre hot stock (vegetable or chicken)
- 1 tbsp coconut oil
- 1 tbsp curry powder (mild, medium or hot according to taste)
- garam masala
- full-fat yoghurt
- coriander leaves to serve
Instructions
- Peel the butternut squash using a potato peeler and cut into 2 cm cubes. The peel is edible, so if you want extra fibre you can leave it on but it will require some extra cooking time.
- Heat the oil in a large saucepan and fry the onion for 2 minutes until it begins to soften, stirring occasionally.
- Add the squash and fry for about 3 minutes until it begins to soften at the edges, stirring occasionally.
- Add the curry powder and stir well so that all of the squash is covered with it.
- Add the stock and chickpeas and bring back to the boil.
- Reduce the heat and simmer for 20 minutes.
- Check that the squash is soft. If it isn’t, continue cooking for another 5 – 10 minutes.
- Take the soup off the heat and allow to cool for a few minutes, then liquidise with a hand blender or in a food processor.
- Return it to the saucepan and warm through.
- Serve with a dollop of yoghurt and a sprinkle of garam masala and/or a few coriander leaves.
- Prep Time: 5
- Cook Time: 40