Butternut Squash Soup (Vegan Friendly)

Butternut squash and pumpkin season is upon us! Which means winter isn't far behind... Warm up with this tasty curried soup, which is also vegan/vegetarian friendly. 

This recipe is so simple to make, and barely needs much involvement from you. Perfect for a mid-week dinner.

Curried Butternut Squash Soup

1 butternut squash
1-2 cloves of garlic
1 big piece of ginger
Juice from 1 big lemon
1 tsp garam masala
Chilli oil (or powder) to taste
1 can of coconut milk
500ml of water
Stock cube or powder

Cut the butternut squash into manageable pieces. De-seed, saving the seeds for roasting! If you’ve never tried roasting your own squash/pumpkin seeds, you’re in for a treat! Line a baking tray with baking paper. Add the squash pieces and drizzle with olive oil. Bake in the oven for 45 minutes at 200C. Once done, remove the squash from the oven, and carefully remove the skins. This is easiest while they’re still hot/warm, so use a spoon or fork to help pick off the skin. If you're in a real time-crunch, feel free to leave the skins on, as they are perfectly edible after roasting. Just make sure they are washed well before roasting. 

In a blender add all of the ingredients. Blend until smooth. Transfer to a pot, and bring to a gentle boil.

Serve, topped with yogurt (or leave out if you're vegan), coriander and pumpkin seeds. Crusty bread (for example sourdough or naan) is a nice addition for dipping.