Having seen a couple of recipes for this recently (here and here) I decided to adapt my own version which I thought worked well. I made mine in the slow cooker which meant I could put it on first thing in the morning and it was ready for lunch.
Obviously, this would work with pumpkin too.
spicy butternut squash soup
1 large squash
1 pint of boiling water
50g sachet of creamed coconut
1 knorr chicken stock pot (or veg pot if vegetarian)
1-2 tsps curry powder (I used mild) depending on your taste buds
1/2 tsp ground ginger
1/2 tsp ground coriander
Peel, deseed and cut your squash into smallish chunks
Peel and chop your carrot and onion and along with the squash place into your slow cooker
Add your spices and water and chicken stock
and switch your slow cooker to
low and cook for 4 hours or high and cook for 2 hours
or until veg are soft
Once the vegetables are cooked, stir through the creamed coconut until absorbed into the liquid.
Then simply blend the soup until smooth and lump free (if soup is too thick, add a little more boiling water)
The spices complement the squash perfectly and the coconut adds a lovely creaminess to the soup.
Its sure to warm you up on a cold day
I am also linking this up to One Ingredient hosted by Franglaiskitchenand Laura from HowToCookGoodFood