“I love soup, it is quick and easy to make, nutritious and delicious, and is a great way to use up leftover vegetables. It also freezes well if you make a big load and bring it out when you need it. Great as a light lunch or a starter,” said author and broadcaster Rosemary Conley.
How to make Spicy Butternut Squash Soup
- 1 small butternut squash
- 115 g fresh young carrots, washed and sliced
- 2 medium onions, chopped
- 2 garlic cloves, crushed
- 2 medium carrots, chopped
- 2 celery sticks, chopped
- 1-2 tsps medium curry powder (e.g. tandoori mix)
- 1.2 litres (2 pints) vegetable stock
- 2 bay leaves
- 1 tsp natural yogurt
- Freshly ground black pepper, to taste
Preheat a large nonstick saucepan.
Cut the squash in half lengthways. Remove the seeds with a spoon and discard. Using a sharp vegetable knife, peel away the thick skin and cut the flesh into chunks.
Place the squash and the other vegetables in the hot pan and dry-fry for 4-5 minutes, until the soften and start to colour.
Add the curry powder and cook out for 1 minute, keeping the mixture moving to prevent it catching on the bottom of the pan. Gradually pour in the vegetable stock, stirring continuously, then add the bay leaves and bring to the boil.
Reduce the heat and simmer until the vegetables are tender.
Allow the soup to cool slightly, then place in a food processor or liquidizer and liquidize until smooth. Return the soup to the pan and adjust the consistency with a little extra stock. Season with freshly ground black pepper and swirl in the natural yogurt to serve.
Tilda is once again partnering with the World Food Programme and donating a meal for every bag of Pure Basmati Dry (5kg, 1kg) and TSB sold in the UK to new and expectant mums in Bangladesh.
To support the campaign, a host of personalities have donated recipes to create the Mums Helping Mums cookbook, which can be downloaded at tilda.com.