Special Diet

Roasted Butternut, Sage and Cashew Soup

cook 30 mins
  • 1 kg (2 lb) butternut squash, peeled, deseeded and chopped into 1 cm (1/2 inch) chunks
  • 2 tablespoons olive oil
  • 1 tablespoon chopped sage
  • 2 tablespoons pumpkin seeds
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1/2 tablespoon mild curry powder
  • 2 tablespoons cashew nuts
  • 600 ml (1 pint) hot vegetable stock
  • 8 tablespoons natural yogurt
  • salt and pepper
  • Place the butternut squash in a roasting tin and toss with 1 tablespoon of the oil and the sage. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 18–20 minutes until tender and golden.
  • Meanwhile, heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until golden brown and toasted. Set aside.
  • Heat the remaining oil in a saucepan, add the onion and garlic and cook for 4–5 minutes until softened. Stir in the curry powder and cook for a further minute, stirring.
  • Add the roasted squash, cashews and stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes. Stir in the yogurt. Using a hand-held blender, blend the soup until smooth. Season to taste.
  • Ladle the soup into bowls and serve sprinkled with the toasted pumpkin seeds.
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