One of the recipes in this month's South African-themed Kitchen Trotter box was for Mild Curried Butternut Squash Soup. It's not really the right season for butternut squash at the moment so I haven't been able to make it so far. When I saw some at the farmers' market last week, I snapped them up and we made the soup today. It's really thick, creamy and warming - perfect for a quick dinner after an afternoon geocaching in the rain !
Mild Curried Butternut Squash Soup
1 butternut squash (I used two small ones)
2tbsp Durban Curry mix (or any mild curry mix)
a knob of butter
extra seasoning to taste : I added black onion seeds, onion salt and smoked paprika
Peel the butternut squash, chop it in half, remove the seeds and chop it into large chunks.
Throw it in a large pot with the milk and spices. Cook for about 30 minutes until the butternut squash is soft and cooked. (Keep an eye on it, the milk may rise up quickly !)
Turn off the heat and use a stick blender to whizz it into a smooth puree. Adjust the seasoning, add a knob of butter and dilute with extra milk if it's too thick.
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