|Prep Time: 10 mins||Cook Time: 1 hour 20 mins||Serves: 4-5|
- 1 butternut squash
- 4-5 carrots
- 1 head of garlic, sliced in half across the cloves
- 1 onion, chopped into big chunks
- 2 tablespoon Grumpy Ginger curry paste
- 2 tbsp vegetable oil
- 2 cups chicken or vegetable stock
- 1/2 cup coconut milk or cream to serve (optional)
- Parsley for garnish
- 1 tbsp butter
Preheat oven to 180°C/360°F.
Slice the butternut squash in half and de-seed. Place the butternut squash and the carrots on a large roasting tray. Nestle the garlic and onion around the pumpkin. Drizzle with oil and season generously with salt. Roast for 1 hour or until the veggies are soft and slightly browned. You might need to take the carrots, garlic and onion out earlier than the butternut squash.
In a pot, sauté 2 tablespoons of Grumpy Ginger curry paste for 30 seconds. Scoop the pumpkin flesh into the pot. Add in the carrots, onion and garlic cloves (discard the garlic skin).
Add the stock. Use a stick blender and blend the soup until smooth. You can also transfer into a blender instead. Optional to add in 1/2 cup cream or coconut milk and mix well. You can add more stock if the soup is too thick. Season to taste!
Toast some bread into butter. Drizzle soup with coconut milk / cream if using and garnish with parsley. Serve with toast!