- 1 onion
- 2 garlic cloves
- 1 butternut squash
- 1 tbsp korma spices
- 50g coconut cream
- 25g pumpkin seeds
- A handful of coriander
- 1 tbsp olive oil
- Sea salt
- 750ml boiling water
- Freshly ground pepper
- Large pan with lid
- Vegetable peeler (optional)
- Measuring jug
- Small frying pan
- Blender
- 1.
Peel and finely chop the onion. Peel and grate or crush the garlic. Warm a large pan on a medium heat for 1 min, then add 1 tbsp olive oil and the onions. Season with a pinch of salt and fry for 8-10 mins, stirring occasionally, till softened and lightly golden.
- 2.
While the onion fries, halve the butternut squash and scoop out the seeds (see our tip for making the most of them, overleaf). Chop the squash into small chunks (no need to peel it unless you want to). Fill and boil your kettle.
- 3.
When the onion is glossy, add the garlic and 1 tbsp korma spice blend to the pan. Stir and fry for 1 min, then add the squash and pour in 750ml hot water from the kettle. Crumble in the coconut cream and bring to a bubble. Pop on a lid and simmer for 20 mins till the squash is soft.
- 4.
Meanwhile, warm a small frying pan on a medium heat for a few mins then add the pumpkin seeds. Toast them for 2-3 mins till popping and nutty smelling. Tip into to a small bowl and set aside. Roughly chop the coriander leaves and stalks.
- 5.
When the squash is soft add half the coriander to the pan. Using a hand-held blender, blitz the soup smooth – or ladle the soup into a blender and blitz. Add more water to adjust the thickness you like.
- 6.
Taste the soup and add more salt or pepper if you think it needs it. Ladle into warmed bowls and top with the toasted pumpkin seeds and remaining coriander to serve.
- Tip
Low Waste, No Waste
You can turn your squash seeds into a crunchy snack. Wash off any squash flesh, then tip them into a dry frying pan and toast for a few mins till starting to puff up and brown. Add a splash of oil or a little butter and a pinch of spice, such as smoked paprika or cinnamon. Toss to coat, then tip into a bowl to serve. The seeds will keep in a sealed container for 1-2 days. - Tip
Eat Me, Keep Me
This soup will keep in the fridge for up to 3 days or freeze it for up to 3 months, minus it's topping. Add all the coriander to the soup before blitzing, then transfer to tubs and cool. Chill or freeze. Defrost overnight and reheat till piping hot.