Friday, 17 October 2008

Curried squash soup

1 small squash, peeled and cut into 2" pieces
1-2 onions, peeled and quartered
1 tsp curry powder (or to taste)
1 pint stock (chicken or vegetable would be best)
salt and pepper to taste

Place the squash and onion on a greased baking tray and roast until the edges are just starting to blacken (gives a roasted flavour to the soup - you can skip this step if pressed for time and just simmer the soup until the veg is cooked). Place the veg and stock in a pan and simmer for 15 minutes. Put the curry powder in a dry frying pan and heat until it starts to turn a little darker and smells good. Add to the soup and season. Blend and serve - a swirl of yogurt is nice in this.

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