Butternut Soup

Monday Queen's Birthday Lunch
I have for years been making an excellent Curried Pumpkin Soup that I originally sourced from the wonderful Triple Tested Cookbook.

I have had this book since the early 70's
Well loved, as you can see

If it is still available, it's perfect for young cooks starting out.
I have played around with the flavours.
Roasted the pumpkin. originally it was boiled and you used the stock
But as we know roasting makes extra flavour.
This soup has a delicate curry flavour with the hint of thyme.
This was so delicious, we nearly ate it all
These quantities, made 1500 mls of soup.
Whoops I nearly forgot to take a photo.
There was just enough left.
Might have to turn that into risotto, to have with steak tonight for dinner.

My portion was 600 mls and it was only 225 calories.
Has left me plenty of calories for dinner
including a glass of wine.
So.Curried Butternut Squash Soup

775 gms Butternut sliced peeled and de-seeded
1 1/2 tablespoon Olive oil
S&P
2 rashers bacon (55 gms) chopped
1 tablespoon curry powder
1 tablespoon Chicken stock powder
2 cloves Garlic finely chopped  5 gms
1 Med Onion finely chopped 
Water
1 tablespoon Thyme leaves

Toss the peeled and sliced butternut in some salt and pepper and 1/2 tablespoon of oil

Into 180C oven for about 25 minutes

Meanwhile
In a pot heat 1 tablespoon olive oil
Add bacon
render down a little
Add onions and garlic
Saute 2-3 minutes
Add Curry Powder and Chicken Stock Powder
I like to use Massel Stock Products or Vegeta
These are Gluten and everything free, but they have great flavour.

Stir well
Add about 100 mls of water and bubble away till it is reduced
You have a lovely fragrant paste.
Add roasted Butternut
Stir well to coat in the paste.

Add 1200 mls water
and 1 tablespoon thyme leaves
Bring to boil and simmer for about 30 minutes.
Pop in a blender to make a lovely smooth puree

And just serve
Lovely