Ingredients Jump to Instructions ↓

  1. 2 vegetable stock cube , such as Kallo organic

  2. 750 g butternut squash , peeled, seeds removed, cut into 2cm dice

  3. 4 tbsp olive oil

  4. 1 tsp ground cumin

  5. 1 tsp ground coriander

  6. 1 tsp sweet smoked paprika

  7. 1 tsp curry powder

  8. 2 onions , peeled and chopped

  9. 2 carrots , peeled and chopped

  10. 2 sticks celery , trimmed and chopped

  11. 1 cloves garlic , peeled and finely chopped

  12. 1 mild red or green chilli , seeds removed, finely chopped

  13. lemon juice , to taste

  14. sprigs flat-leaf parsley , to garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/160C fan/gas 4.

  2. Dissolve the vegetable stock cubes in 1½ litres boiling water. Add the squash to a roasting tray with 2 tablespoons olive oil and the spices. Mix to coat then cook in the oven for 20 to 25 minutes, or until soft.

  3. Meanwhile, place a pan on a medium heat and add the remaining olive oil. Add the onion, carrot, celery, garlic and chilli and sweat for 10 minutes, or until softened but not coloured. Add the roasted squash and vegetable stock to the pan. Bring to the boil then reduce to a simmer for 5 to 10 minutes, or until all of the vegetables are soft and cooked through.

  4. Blitz with a hand blender or in a food processor until smooth. Taste and season accordingly with salt, pepper and a squeeze of lemon juice, then sprinkle with some chopped parsley. Best made a day in advance to allow the flavours to develop.

  5. Recipe provided by Kallo


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