Ingredients Jump to Instructions ↓

  1. 1 butternut squash, halved and seeded

  2. 2 large onions, peeled and quartered

  3. 1 medium head garlic

  4. 1.4L (2 3/8 pints) vegetable stock

  5. 1 bay leaf

  6. 1 teaspoon dark brown soft sugar

  7. 1 teaspoon curry powder

  8. 1/2 teaspoon dried oregano

  9. 1/2 teaspoon ground cinnamon

  10. 1/4 teaspoon ground nutmeg salt and freshly ground black pepper to taste

  11. 225g (8 oz) low fat natural yoghurt handful chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas mark 4. Line a baking tray with baking parchment or aluminium foil.

  2. Place squash halves and onion onto the prepared baking tray. Wrap garlic in foil and place on tray.

  3. Roast in the centre of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.

  4. Squeeze garlic cloves out of their skin into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Purée until smooth. Add vegetable stock if necessary. Transfer the puréed mixture to a large pot and stir in vegetable stock. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg, salt and pepper. Bring to the boil and simmer gently for 10 minutes. Remove from heat and stir in yoghurt.

  5. Remove bay leaf and serve hot. Garnish with fresh parsley if desired.


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