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Ingredients
Method
- 1.5kg butternut squash wedges
- 2 tbsp oil
- 1 chopped onion
- 4 chopped garlic cloves
- 5cm piece of ginger, chopped
- 1 tbsp mild curry powder
- 750ml veg stock
- 1 tbsp each soy sauce and honey
- Crispy chilli oil, to serve
- Chopped coriander leaves, to serve
- Preheat the oven to 200C. Place the squash wedges in a baking tray, drizzle with 1.5 tbsp of oil and some seasoning, then roast for 30 mins. Meanwhile, heat the remaining oil in a casserole dish and cook the onion, ginger and garlic for 10 mins, gently sweating until softened. Stir through the curry powder and fry for 2 mins more.
- Once the squash is ready (and slightly cooled), add the wedges to the casserole dish and stir through the stock, honey and soy sauce. Simmer for 10 mins, then blend with a hand blender until smooth and silky. Add to bowls, scatter with coriander leaves and a drizzle of chilli, and serve with flatbreads or anything else you fancy.
45 mins
4 serving
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