Curried butternut squash soup

This simple and easy to make soup is an irresistible combination of aromatic spices and sweet and nutty squash. Butternut squash is an excellent source of orange colour providing beta-carotene, an antioxidant. They can protect our body from free radicals.  On top of that, they provide good amount of vitamin C, B5 and B1, folic acid, potassium and fibre as well. Both cumin and fennel seeds are good for the health of digestive system.


1 butternut squash, deseeded and roughly chopped

½ tsp Mustard seeds

1tbsp Composed olive oil

¼ tsp Cumin seeds

¼ tsp Fennel seeds

¼ tsp Cayenne pepper

1 Dried red chilli

¾ tsp Salt

1 Small bunch of coriander leaves, roughly chopped

800ml Boiling water


Tip butternut squash pieces into a large saucepan. Pour boiling water to the pan and urn the heat down to simmer, cover with the lid and cook until squash pieces are soft and cooked through. Whiz the butternut squash using a hand blender and keep it aside.

Heat oil in a small frying pan. Add mustard seeds into the hot oil and splutter. Add cumin and fennel seeds to it and roast until they are slightly golden in colour. Add dried red chilli and turn off the heat. Then add cayenne pepper powder, give it a quick stir and add the roasted spice mix to the saucepan.  Stir, combine well and bring the soup to boil. Add salt and coriander leaves.


Serve with big dollop of plain yogurt and warm wholegrain bread.




Nutritionist Reading, Berkshire
Contact: Nutriadvice, The Therapy Centre, 6B Church Street, Reading Berkshire RG12SB.
© 2013