Curried Butternut Squash & Apple Soup

Curried Butternut Squash & Apple Soup

Ingredients:

Serves 8

1 kg butternut squash, peeled and seeds removed, flesh cut into large wedges
5 tbsp olive oil
½ large onion, chopped
1 tbsp mild curry powder
1 garlic clove, finely chopped
1 Bramley apple, peeled, core removed, flesh chopped
2 litres/ 3½ pints hot chicken or vegetable stock
Sea salt and freshly ground black pepper
Greek yoghurt, optional for finishing
Chopped fresh chives

Method:

Preheat the oven to 200°C.
Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool.

Heat the remaining olive oil in a large pan over a medium heat, add the onion, garlic, curry powder and apple and fry for 4-5 minutes, stirring regularly, until softened.

Add the stock and roasted squash.Stir well and season, to taste, with salt and freshly ground black pepper.Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes or until vegetables are soft.

Blend with an immersion blender until smooth. Adjust seasoning if necessary. Divide between soup bowls and top with a dollop of Greek yoghurt and chopped chives.