I made curried butternut squash soup for Halloween. A lovely, warming soup. Is there anything better than a steaming mug of yummy soup when trick or treating?
Cut into large pieces 1 butternut squash and roast until soft in the oven. About one hour.
Fry until transparent a chopped red onion
Add curry powder to taste. ( I use I teaspoon full.) I sometimes swap the curry for chillies depending what I have in.
Scoop out roasted squash and add to the frying pan with the onion.
Add about a pint of vegetable stock and simmer for 10 minutes or so.
Blitz in the blender until smooth. Season to taste. Serve with lovely bread rolls and enjoy.
Anyhow job done so I’m off to the pub for a welcome glass of wine! Cheers!