Packed with flavour, with only a simple addition of chutney, this soup is a winter favourite. You can make this soup in massive batches, and then freeze it. When a soup craving hits, let it thaw, and just reheat in a pot on the stove. Don’t feel like making soup, but craving a bowl anyway? A great way to spice up a store-bought butternut soup is a spoonful of Tandoori chutney!
1 medium butternut squash
- 3 Tbsp olive oil
- 1 medium onion
- 2 Golden Delicious apples, peeled and diced
- ½ cup Tandoori Chutney
- 1 bay leaf
- 4 cups vegetable stock
- 1 cup coconut milk
- Sea salt and ground black pepper
- Tandoori Chutney for garnish
Preheat the oven to 375°F. Line baking sheet with parchment paper.
Peel and cut the squash into large cubes, then slice the onion into quarters. Place the vegetables on the prepared baking sheet and drizzle with the olive oil. Place in the preheated oven and roast for 25 minutes.
In a large soup pot. Add the squash, onions and all their juices from the oven, apples, and Tandoori Chutney, mix well to combine, then add the bay leaf, and stock. Bring to a boil, turn down the heat, and let simmer, covered, for 30 minutes, to let the flavours develop and the squash and apples are very tender. (You can also throw it into a slow cooker and let it cook on low for 4 to 6 hours.) Remove the bay leaf.
Let the soup cool slightly and then use an immersion or regular blender, blending in batches, to blend it until creamy and smooth. Add the coconut milk and reheat gently, stirring well. Season with salt and pepper to taste, garnish a dollop of Tandoori chutney swirled into each bowl of soup.
Soup can be stored in an airtight container, in the fridge for up to one week, in the freezer for up to 6 months.