Curry flavours infused into a warming butternut squash soup.. Makes: 4


1 butternut squash
1 red onion, chopped
1 tsp cumin seeds
2 garlic cloves, chopped finely
3cm piece ginger, grated
2 red chillies, chopped (keep some for garnish)
500ml water or chicken stock
50ml coconut cream


  1. Slice the squash into four long strips, remove the seeds and place on a tray with a little knob of butter on each and roast at 180°C for about 35 minutes until soft.
  2. Meanwhile heat some oil and add cumin seeds until fragrant, then add onions and cook gently until soft.
  3. Stir in the garlic and ginger and chilli and cook gently for about 5 minutes.
  4. Once the squash is soft scrape the flesh out and discard the skin. Stir the flesh into the onions.
  5. Add the stock and cook through until everything is soft (about 5 minutes).
  6. Using a hand blender blitz the soup until it’s smooth and thick. Pour in the coconut cream and if it’s too thick add a little hot water.
  7. Pour into bowls and top with a swirl of coconut cream and a chopped chilli. Serve with some crisp naan bread.