Ingredients:
- 1 Small butternut squash (about 700g) or other squash/pumpkin
- 50g Butter
- 2 Onions, chopped
- 2 Garlic cloves, chopped
- 2.5cm Piece ginger, grated
- 2 tsp Curry powder
- 1.2 Litres vegetable stock
- 435g Can unsweetened chestnut puree
- 284ml Carton double crea
Method:
Peel and de-seed the squash. Cut the flesh into 2cm chunks.
Melt the butter in a large pan and add the onions, garlic, ginger and curry powder. Cook, stirring, until the onion is soft. Tip in the squash and the stock, and bring to the boil. Cover and simmer, stirring occasionally, until the squash is very tender. Season to taste and remove from the heat.
Once the soup has cooled slightly, puree it in the pan using a stick blender. Whisk in the chestnut puree until smooth and then bring it back to the boil. If it is too thick, add a little more stock or water. Stir in half the cream and heat through. Adjust seasoning if necessary.
Serve in bowls with the remaining cream drizzled on top and scattered with the pumpkin seeds.