k Curried roasted butternut squash soup with coconut cream, dukkah and pomegranate k
Christmas is the perfect time to share shots and these spicy and seasonal mini winter soups are my favourites.
The warming fragrant spices, sweet pop of pomegranate and an earthy crunch of dukkah really has it all going on. I like to serve them in large shot glasses – everyone loves this little touch!
1 medium butternut squash (peeled cut into large chunks)
3 carrots (peeled cut into large chunks)
2-3 tablespoons olive oil
2 teaspoons cumin seeds
1 teaspoon sea salt
1 teaspoon dried garlic powder
1 tablespoon coconut oil
1 medium onion (diced)
2 sticks celery (chopped)
1 inch root ginger (grated)
2 teaspoons garam masala (or general curry powder)
1 dessert spoon mild cury paste (balti)
1 ½ pints good quality vegetable broth
100ml coconut cream (reserve a little for drizzling at the end)
Coconut cream, coriander leaves, nigella seeds, dukkah and half a pomegranate
- Pre-heat the oven to about 180 degrees. Place the chopped squash and carrots in a deep baking tray and drizzle with olive oil. Season with sea salt, cumin seeds and the garlic powder. Roast in the oven for around 30 minutes basting occasionally until the vegetables are tender. Allow to cool.
- Meanwhile in a large pan and add the coconut oil onion, celery and grated ginger. Cook for 5-10 minutes on a medium heat until the onions are translucent and soft. Add the garam masala, curry paste and cook for another couple of minutes until fragrant.
- Add the vegetable stock, bring to the boil and simmer for about 15 minutes until the vegetables are tender. Add the roasted squash and carrots then simmer gently for around five minutes, then finally add the coconut cream. Blitz with a hand blender or liquidiser until nice and smooth. Check the seasoning – if you want an additional kick add some chilli flakes. Serve with coconut cream, fresh pomegranate seeds, nigella seeds and coriander leaves.