SPICED BUTTERNUT SQUASH SOUP WITH FETA AND ONIONS

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

Method

  1. 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.
  2. Peel, remove seeds and cut the butternut squash into square inch pieces.
  3. In a large saucepan with about 2 tbsp of oil, fry the spice blend you made earlier on a low heat for 2 minutes.
  4. Chuck in the onions, garlic, chilli, ginger and butternut squash in the pan and cook until the onion is soft.
  5. Add the stock and bring to the boil, turn down and simmer for 20 minutes.
  6. Meanwhile, preheat the oven to gas mark 6/200°C/400°F.
  7. 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.
  8. Add onto a baking tray with a little more oil and bake for 10-15 minutes until crisp. Set aside for later.
  9. Add the coconut milk and lemon juice to the soup and cook for a further 10 minutes.
  10. Blitz the soup using a hand blender until a smooth consistency.
  11. Serve with feta cheese and crispy onions on top.

 

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