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  • foodfergs



1 small butternut squash, peeled and chopped

1 red onion

3 cloves of garlic, crushed

1 carrot

2 medium sweet potatoes

2 chillies

1 tbsp cumin

2 tbsp garam masala

4 tbsp curry powder

350ml chicken stock


1. Lightly fry your onion, chillies and garlic until translucent in a medium heated pan

2. Add chopped butternut squash, carrot and potatoes. Cook off until they begin to soften.

3. Add the spices and make sure that all ingredients are coated. Add the chicken stock.

4. Bring mixture to the boil, before turning down to a medium heat. Let it cook for 30 minutes with the lid of the pan on.

5. After half an hour, blend soup until smooth and no lumps. (If you want it to be thicker, add cornflour slurry).

6. Serve hot with crusty bread, a dollop of soured cream and fresh chillies and spring onion.

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