Servings: 6 · Prep Time: 15 mins · Cooking Time: 20 mins
Total Time: 35 mins
Technically a fruit soup and not a vegetable soup, this dish can be created to taste very English, or can be fired up to act as a starter for an India or Thai meal. So simple to make and all in one pot.
- Butternut Squash
- Onion (1 large)
- Garlic (4 cloves)
- Natural Yogurt (500g)
- Dried Onion Flakes (4 tbsp)
- Paprika (1 tsp)
- Cayenne Pepper (1 tsp)
- MSG (1 tsp)
- Birds Eye Chilli (1 tsp)
- Chicken Stock (2 cubes)
- Chilli Flakes (1 tsp)
Add a litre of boiling water to your pan and dissolve the chicken stock. Next chop up the butternut and remove the outer skin and seeds. Also chop up your garlic and onion and add all to the pan.
Now depending on whether you want it hot or not, add either no chilli flakes nor cayenne pepper, or � tsp of each for a medium spice, or 1 teaspoon of each to make it fiery.
After about 20 minutes, put a folk into a piece of butternut and make sure it's quite soft. When it's ready add in your about 400g of your yogurt. Give everything a good stir and then take a hand blender and give it a good mash. If you don't have a hand blender then pour the soup in to a regular blender (I use a hand blender to minimise the washing up).
Once you place the soup in the serving bowls, that the remaining yogurt and drizzle into the soup as you stir. This makes a lovely white swirl in the middle and also adds a little dynamic contrast (hot and cold).
Serve with a sprinkle of dried onion and chopped chilli.