Roast Butternut Soup

Step 2: Soften the onion and carrots

While the butternut roasts, heat the rest of the oil in a large pot over medium heat. Cook the onion and carrots for 8 minutes, stirring now and then, until soft.

Onion and carrots · 8 min

Step 3: Add the garlic and curry powder

Stir in the garlic and curry powder and cook for 1 minute, until it smells fragrant.

Spices · 1 min

Keep stirring so the garlic doesn't catch and turn bitter.

Step 4: Simmer

Scoop the soft butternut out of its skin into the pot. Pour in the stock, bring it to the boil, then turn it down and simmer for 10 minutes.

Simmer · 10 min

Step 5: Blend until smooth

Blend with a stick blender until silky. If it's too thick, add a splash of hot water. Season with salt and pepper.

Tip: Blend it for longer than feels necessary. A full minute is the difference between grainy and silky.

Using a jug blender? Let the soup cool for a few minutes and only fill the jug halfway. Hot soup can push the lid off.

Step 6: Toast the seeds and serve

Toast the seeds in a dry pan for 2–3 minutes, until they start to pop. Ladle the soup into bowls and top with a spoon of yoghurt, the seeds and some coriander.

Seeds · 3 min