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.