Butternut-squash-soup

Curried butternut squash soup

Sprinkle with toasted, spiced pumpkin seeds

By , 28 August 2018

(25 votes)

Curried butternut squash soup
  • 25 Mins

  • Serves: 4

  • Price: 66p per serving

Nutritional Info
Each 281g serving contains
  • Energy

    1199KJ

    287KCAL

    14%
  • Fat

    16.6g

    med

    24%
  • Saturates

    2.0g

    low

    10%
  • Sugars

    11.0g

    low

    12%
  • Salt

    0.39g

    low

    7%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 427kJ/102kcal.
Ingredients
  • 2½ tbsp rapeseed oil
  • 1 onion, chopped
  • 100g carrots, peeled and sliced
  • 2tbsp Asda Balti Curry Paste
  • 4tbsp pumpkin seeds
  • ½tsp curry powder
  • 300g Asda Scratch Cook Butternut Squash Chunks
  • 200g Asda Scratch Cook Sweet Potato Chunks
  • 1tsp mixed herbs
  • 2tbsp Greek yogurt, to serve
  • 1tbsp coriander leaves, to serve
  • Torn bread, to serve (optional)
Method
  • Heat 2tbsp of the oil in a pan over a medium heat and fry the onion and carrot for 8 mins, stirring occasionally. Turn heat to low, stir in the paste and cook for a further 2 mins.

  • Heat the remaining oil. Fry the seeds and curry powder for 3-4 mins over a low heat, stirring often. Drain on kitchen paper.

  • Add the squash, potato, herbs and 500ml water. Boil, cover, then simmer for 15 mins until tender. Purée with a handheld blender, swirl in the yogurt, sprinkle with black pepper and the seeds and top with the coriander, if using.