RECIPE: Winter Warmer - Curried Carrot and Butternut Squash soup - Málaga Food News | The Málaga Food Guide - The Leading Food & Lifestyle Guide to Málaga Province

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Wednesday, 10 February 2021

RECIPE: Winter Warmer - Curried Carrot and Butternut Squash soup

RECIPE: Winter Warmer - Curried Carrot and Butternut Squash soup

There can be nothing nicer at this time of your when its cold and damp than cwtching up with a loved one or your family and enjoying a bowl of veritable goodness - Intruding my warm, creamy Curried Carrot & Butternut Squash - a firm favourite!

I have also taken the precaution of checking supply of Squash and all the main retailers and most of the Local vegetable shops and markets have good stocks.

My Curried Carrot and Butternut Squash soup is ultra creamy and full of complex spicing together with the unmistakable flavour of roasted Butternut Squash flavour. This is one of my go to Recipes for this time of year and a big favourite of Mrs Malaga Foodie.

What you will need:

  • 500g Carrots
  • Medium sized Butternut Squash
  • Madras Curry Powder
  • 1 Medium Sized Onion
  • 1 Clove of Garlic
  • Nutmeg
  • Cumin (Ideally toasted and freshly ground)
  • Unsalted Butter
  • 300ml Chicken Stock
  • 500ml Water


  1. Preheat oven to 200c
  2. Cut the Butternut Squash in half and remove seeds (Keep - See Toasted Butternut Squah seeds)
  3. Rub olive oil over the flesh and season with Salt, Freshly Milled pepper and a little Cumin. Grate nutmeg over.
  4. Place the Squash halves flesh side up on a baking sheet and into the preheated oven
  5. Top & tail, peel and chop 150g of Carrots.
  6. Chop an onion finely
  7. Crush cloves of Garlic
  8. Put the chopped onions, crushed garlic clove and 500g of peeled, chopped carrots into a saucepan with 150g of butter and a pinch of salt and cumin. Cook without colouring for five minutes. 

Meanwhile, toast a teaspoon of cumin seeds in a dry pan. Add the toasted cumin and a teaspoon of Madras curry powder to the vegetables and cook for a further two minutes, then add 300ml chicken stock, 500ml water. Bring to the boil, add a little more salt, then reduce to a simmer and leave to cook slowly for 30 minutes. 

Transfer to a blender and blend to a puree, then pass the puree through a sieve and return it to a clean pan to reheat. Check the seasoning and serve sprinkled with freshly chopped coriander leaves. 

Serves 4.



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