Prep Time: 10 mins | Cook Time: 1 hour 20 mins | Serves: 4-5 |
Ingredients
Soup
- 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
Bread
- Bread
- 1 tbsp butter
Instructions
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Preheat oven to 180°C/360°F.
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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.
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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).
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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!
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Toast some bread into butter. Drizzle soup with coconut milk / cream if using and garnish with parsley. Serve with toast!