Curried Butternut Squash Soup
This is a fantastic soup recipe for surplus squash, especially during autumn when it’s in season and at its best.
This recipe was created by City Harvest community partner, St Luke’s Community Centre which once ran the Central Street Cookery School. St Luke’s Community Centre is a multi-faceted hub that supports the community in so many ways, including free food provision.
Tsedal, the Hub’s Head of Health and Well-being says: “City Harvest donated food, and after Covid, we increased our emergency services, so we began the food bank. Not only to offer food, but holistic support; employment support, transport and the cookery school.” Surplus food from City Harvest has a real ripple effect. Read more about the community partners we support here.
- 1 large butternut squash
- 8 fresh sage leaves
- 4 tbsps olive oil sea salt and fresh black pepper
- 2 slices sourdough bread about 480ml chicken or vegetable stock, enough to cover the squash
- 1 tbsp mild or hot curry powder
- 120ml single cream
- Arrange your two oven racks so that each can accommodate a baking tray (don’t wait till the oven is hot to do this!).
- Cut the squash in half lengthwise and lay the halves out on a baking tray, seed side up. Arrange the sage leaves on the surfaces. Sprinkle over 2 tbsps of the olive oil and season with salt and pepper.
- Cut the bread into small squares and place in a bowl. Sprinkle the remaining 2 tbsps of olive oil over and toss the bread so that it is all coated. Arrange on another baking tray.
- Roast the squash and bread at 200°C for about 15 minutes, then remove the bread and set aside. Roast the squash for a further 30 minutes, until soft.
- When the squash is cool enough to handle, scoop out the seeds and discard, and then scoop out all the flesh of the squash and place in a large heavy saucepan.
- Cover with stock, add the curry powder, and simmer for 10 minutes, to allow the flavours to merge.
- Whizz with a hand blender till smooth, add the cream, stir again, and serve hot.
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