Curried Squash Soup & Easy Soda Bread Recipe
We’ve checked the weather, and it’s not great news. That said, we won’t be letting a little chill get us down! Make the most of seasonal veg - try our warming squash soup and scrumptious soda bread recipe for a hearty winter meal packed with flavour.
Curried Squash Soup
Recipe makes 4-6 portions
2lb seasonal squash/pumpkin of choice,
peeled & chopped
3 tbsp melted coconut oil
1 red onion, quartered
2 large carrots, roughly chopped
3 garlic cloves
2 tbsp curry powder
950ml vegetable broth
Pinch of salt & pepper
Fresh coriander, roughly chopped
Coconut or plain yogurt to garnish
Preheat oven to 220c.
On a large baking dish (you may need more than one), toss the squash, carrots, onion and garlic together with a drizzle of oil. Add the curry powder and salt & pepper and mix well. Bake until the squash is caramelised and tender, around 45 minutes. Toss the veg occasionally to avoid burning.
Add the squash mixture to a blender with the vegetable broth, until creamy. You will need to do this gradually.
Drizzle yogurt of choice over each serving, season well and garnish with the fresh coriander.
This recipe is served perfectly with warm, fresh-out-the-oven soda bread…
Easy Soda Bread Recipe
187g strong flour
62g rye flour
10g baking soda
175g butter milk or yogurt
Mix all of the dry ingredients until fully combined
Mix all of the wet ingredients together (separate from the dry)
Combine the dry and wet mixtures together until a dough is formed (you may need to add in more flour depending on the consistency).
Shape your dough to the desired shape.
Bake at 200c for 35 minutes.