Feta with it’s creamy tang goes perfectly on top of this spicy soup, followed by a crispy crunch from the onions. What’s not to love? This would make the perfect starter for a dinner party!
Ingredients (serves 4)
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 heaped tsp turmeric
- 1 large onion (roughly chopped)
- 2 cloves garlic (roughly chopped)
- 1 red chilli (roughly chopped)
- 1 thumb size piece of ginger (roughly chopped)
- 1 whole butternut squash
- 600ml veg stock
- 400ml tin of coconut milk
- 2 tsp lemon juice
- Feta cheese to garnish
- Salt and pepper to taste
For the onions;
- 1 onion (sliced)
- 1 tbsp flour
- 1 tbsp curry powder
- Toast all of the seeds on a low dry heat in a pan for 4-5 minutes. Pour the seeds into a pestle and mortar and grind down into a powder. Mix in the turmeric to the powder.
- Peel, remove seeds and cut the butternut squash into square inch pieces.
- In a large saucepan with about 2 tbsp of oil, fry the spice blend you made earlier on a low heat for 2 minutes.
- Chuck in the onions, garlic, chilli, ginger and butternut squash in the pan and cook until the onion is soft.
- Add the stock and bring to the boil, turn down and simmer for 20 minutes.
- Meanwhile, preheat the oven to gas mark 6/200°C/400°F.
- To make the fried onions, mix the flour and curry powder together. Add a little oil onto the onions and then coat in the curry flour mix.
- Add onto a baking tray with a little more oil and bake for 10-15 minutes until crisp. Set aside for later.
- Add the coconut milk and lemon juice to the soup and cook for a further 10 minutes.
- Blitz the soup using a hand blender until a smooth consistency.
- Serve with feta cheese and crispy onions on top.