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Indian roasted butternut squash soup with seeded naan

This substantial and nourishing soup is flavoured with mild korma curry paste and mellowed by sweet coconut milk

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 384
  • Carbohydrates 62
  • Saturated Fat 4
  • Sugar 22
  • Protein 11
  • Fat 10
  • Fibre 9
  • Salt 1.7

Nutrition per serving

  • Calories 384
  • Carbohydrates 62
  • Saturated Fat 4
  • Sugar 22
  • Protein 11
  • Fat 10
  • Fibre 9
  • Salt 1.7

Ingredients

  • about 1kg butternut squash, cut into chunks
  • 2 carrots, chopped
  • 3 tbsp Korma paste
  • small pack coriander, stalks and leaves chopped but separated
  • 1 large onion, chopped
  • 1.2l vegetable stock
  • ½ x 400g can reduced-fat coconut milk
  • 2 reduced-fat naan bread
  • 2 tsp garlic-flavoured oil
  • 2 tsp poppy seeds

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins.

  2. Heat the rest of the curry paste with a splash of water, add the onion and cook until soft. Add the roasted veg and stock, and simmer until the veg is tender. Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through.

  3. Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins. Serve alongside the soup.

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