After being away working for a couple of days I'm back on the soup wagon. I've got to be truthful. I wasn't massively impressed with today's offering. It had the potential to be great, but it just fell short. In the end I had to stir three dessert spoons of spice mix (secret recipe) into in. I think if I were to make it again I would add some garlic as well.
1x butternut squash
1x onion
3x celery stalks
2x tbsp curry powder
1x tsp cumin
1x tsp coriander
1x tsp turmeric
1x tsp salt
1x tin coconut milk light
Chopped coriander to garnish.
Peel and dice the squash before oven roasting with some salt and oil at 180C for 20 mins or until soft.
Dice the onion and cook off in the some oil until soft. Add the spices and some water, then the diced celery and cook for ten minutes. Add the roasted butternut squash, the tin of coconut milk and 1 cup of water. Cook together for 20minutes then blend and stir through a handful of chopped coriander.
Like I said, it was ok. But not as good as it should have been.
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