Curried Butternut Squash Soup
Ingredients
- 2 tbsp olive oil
- 1 tbsp cumin seeds
- 2 garlic cloves, minced
- 1 small onion, diced
- 1 tbsp lemon juice
- 1/2 tsp turmeric powder
- 2 cups butternut squash
- 1/2 tsp ginger paste
- 1 can white kidney beans
- 1 tbsp tomato paste
- 1/2 tsp salt, to taste
- 4 cups vegetable stock
- 2 tbsp corn starch
- 1 tbsp coconut cream
Garnish
- Handful sage
Preparation
Add oil, cumin seeds, garlic, and ginger to a medium pot. Simmer for 5 minutes.
Add butternut squash and pan fry for 10 minutes, mixing and cooking until squash is tender.
Add the rest of the ingredients except corn starch.
Take a cupful of vegetable stock from the pan and mix it with the corn starch.
Add the mixture back to the pot and bring to a boil. Simmer for 10 minutes. Taste for salt and lemon.
Garnish with red chili flakes and sage.
Garnish
Fry the handful of sage with olive oil and salt until crisp.
