Laura’s Squashed Soup

Ingredients:

• 2 butternut squash - peeled and de-seeded, cut into chunks
• 4 medium carrots, finely chopped
• 1 medium to large onion, finely chopped
• 1 medium cooking apple, finely chopped
• 2-4 tsp Thai red curry paste
• 1.5 pint chicken stock (2 stock cubes)
• 2 bay leaves
• Fresh chopped coriander (to serve)
• Fromage Frais (to serve)

Method:

1. Preheat oven to 200.  Place butternut chunks into baking tray and spray with no cal oil.  Roast for approx 1 hour - or until soft.
2. While roasting gently fry onion, carrot and apply oil for approx 5 mins.  Add 2 tsp of red curry paste.  Stir it in and cook gently for just 2 mins and set aside.
3. Allow squash to cool slightly.  Mash roughly with a fork and add to carrot & onion mixture.
4. Add stock and bay leave and bring to boil.  Reduce heat and simmer without a lid for 45 mins checking regularly to ensure liquid doesn't boil off - you may need to top up with more hot water / stock if this happens.   You may also like to add some more curry paste, depending on your taste.
5. Once vegetables are tender remove from heat and cool slightly.  Liquidise and serve with dollop of creme fraiche or fromage frais, sprinkled with fresh coriander.

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