Isn’t it amazing how as soon as we hit October it is as though someone flicked a switch to make the mornings so much colder and a fire in the evenings justifiable. Our menu has already changed to soups, stews and pies for dinner and hot porridge for breakfast.
Nothing says autumn more to me than butternut squash, ultimately made into a soup but just as tasty in curries, pies and even muffins. So, this month we have a delicious spicy butternut squash to share but would love you to share your favourite recipes for this time of year.
Spicy Butternut Squash Soup recipe…
- 20ml olive oil
- 1 chopped onion
- 2 tsp grated ginger
- 1 tsp ground coriander
- 1 heaped tbsp thai red curry paste ( or less if you don’t like it too spicy)
- 1 kg butternut squash cut into cubes ( you can leave the skin on but it will be smoother without the skin)
- 500ml vegetable stock
- 400ml can light coconut milk
- Fresh coriander to garnish (optional)
- Heat the oil in a saucepan over a low heat and add the onion. Stir for a minute and then add the ginger, ground coriander and curry paste stirring for another minute.
- Add the butternut squash and stock and bring to the boil. Simmer for fifteen minutes until the butternut squash is cooked. Cool slightly then blend until smooth.
- Add the coconut milk and season then warm again in the saucepan.
- Serve in warm bowls with chunks of crusty bread on the side and finish off with some coriander garnish.
So please don’t forget to add your favourite autumnal recipes to the link up below and we will share as many of them across our social networks. Thanks to everyone for sharing their pie recipes last month, they will come in very handy over the coming months.