This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
1) Heat oil over medium heat in a 6L stockpot. Add onions and garlic and saute until soft but not brown, about six to seven minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 mins. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
2) Ladle into serving bowls and add a dollop of yoghurt.
2) Ladle into serving bowls and add a dollop of yoghurt.
Rate this recipe
Overall Rating:
4.20
(17)
