Curried Butternut Squash Soup
Ingredients
- 2 tbsp olive oil
- 1 tbsp cumin seeds
- 2 garlic cloves
- 1 small onion
- 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
- Handful sage
- Red chili flakes, to taste
Preparation
Fry a handful of sage in olive oil and salt until crispy; set aside.
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 veg stock from the pan and add your corn starch and mix.
Add to pot and bring to boil. Simmer for 10 mins. Taste for salt and lemon.
Garnish with red chili flakes and sage.
