I very much felt in need of a warming and filling soup today, but one with a bit of a twist. The spices in this really lift the soup and I finished it with aubergine strips fried in Garam Masala to give it another layer. I don’t really like bland soups, but this one tastes slightly different with every mouthful. I actually had some of this for breakfast today with hummus covered toast – a great, if weird, way to start a Sunday!
1 large butternut squash, cubed and deseeded, but not peeled
3 courgettes, sliced
2 tbs olive oil
800ml good quality vegetable stock from Boullion
1/4 tsp garam masala
1/2 tsp ground coriander
1/4 tsp ground nutmeg
1/4 tsp ground cumin
Salt and Pepper to taste
For the aubergine strips;
1 large aubergine, cut into 10mm slices, then strips
3 tbs olive oil
1 1/2 tsp garam masala
1. Place the squash cubes in a large saucepan, cover with water and boil for 15 minutes or until tender.
2. Gently fry the courgettes in the olive oil until coated. Add all the spices and the salt and pepper and stir well.
3. Add the courgettes and stock and simmer gently for 20 minutes. When cooked, blend until smooth (I just used a potato masher as I prefer soups chunky).
4. Meanwhile add the olive oil to a large frying pan, add the aubergine strips and garam masala and fry gently for approximately 8 minutes until golden brown.
5. To serve, pour a generous portion of the soup in a bowl, top with a few aubergine strips and serve with toast or bread.