Yuku free message boards

Another butternut squash soup or pumpkin!

More calories than the one posted earlier, but a doddle to make and really yummy.

Butternut squash (large)
2 pints of boiling water
1 tablespoon of mild curry paste
third of a block of creamed coconut (or use a tin of coconut milk and substitute for some of the water.)
1 vegetable stock cube
1 tin chickpeas

Peel, deseed and chop squash.
Add to heavy based pan with curry paste and quickly mix together until you can smell the curry flavour
Bung the rest in (except the chick peas) bring to the boil and simmer until squash is completely soft. (Use pan lid to stop it getting too thick.)
Drain, rinse and add chickpeas
Blend and serve with crusty bread.

I have made this with pumpkin and it was lovely, so I guess any squash type veg will do! Have also tried without curry paste and thats good too!

The other recipe is...

Roasted Pumpkin Soup

Cut the pumpkin into 4 pieces (8 if it's very large) and scoop out the seeds. Put into a roasting tin, drizzle with olive oil, season with pepper and nutmeg. Bake at gas 1 for an hour or 2 until soft. Meanwhile soften a chopped onion and some chopped garlic in olive oil. Once the pumpkin is cooked, the skin will be easy to remove and discard. Chop the pumpkin into small pieces and add to the onion with some light stock. Cover and cook on a low heat for 30 mins. Blitz in blender, and sieve if necessary. Add some milk, return to simmer, and serve with dollop of creme fraiche.

Happy cooking!