Simple Butternut Squash Soup
1 medium butternut squash
2 tbsp olive oil plus extra to brush
1 onion, finely chopped
1 carrot, diced
2 tsp curry powder
1 tbsp grated fresh root ginger
1.2 litres/2 pints/5 cups vegetable stock
leaves stripped from 1 fresh sprig rosemary
salt and ground black pepper
1 Peel the butternut squash, cut in half and remove the seeds. Cut into 1cm/¾in slices. Brush with oil and place in the grill (broiling) pan. Grill (broil) for 8–10 minutes until soft.
2 Meanwhile, heat the oil in a pan, add the onion and carrot and cook over a low heat for 10 minutes or until soft. Stir in the curry powder and ginger and cook for 2 minutes, then add the stock and rosemary. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 15 minutes.
3 Allow to cool slightly, then pour the soup into a blender or food processor. Add the squash and blitz until smooth. Season to taste with salt and pepper.
4 Return the soup to the pan to reheat. Serve immediately in six warmed bowls.