INGREDIENTS
* 4 small munchkin squashes or something similar like ‘hooligan’
(a medium sized squash of any kind could be used instead)
* One large red onion (white will do)
* Two small courgettes
* One medium Parsnip
* Curry spices or powder (to taste) I used Schwartz Madras curry spices.
* Vegetable stock
METHOD
* Cut the little squashes in half, scoop out all of the seeds. Brush with oil (I used Olive oil)
Roast the squash in a pan in the oven at 190 c, gas mark 5 for around 30 mins (roughly) until flesh is soft. (check by sticking a knife in the skin) When cooled scoop out the flesh from the skins and you should have a lovely mash, don’t worry if it’s not as it will reduce anyway in the soup.
(Roasting the squash can be done the day before or earlier on to save time.)
* Peel and slice the onion, and in a large pan fry it in the oil until soft and slightly coloured.
* Peel the parsnip and cut into little chunks, add to the onions.
* Add the mashed squash to the onions and parsnip.
* wash and dice the courgettes and add to the pan
* Add hot water to make as much soup as you require, making sure all the ingredients are well covered, but you don’t want the soup to runny.
* Add the stock cube, I used Knorr vegetable stock pot, I sometimes use ‘Kallo’ organic stock cubes.
* Season with ground black pepper (add salt after cooking) and a teaspoon of curry spices or a curry powder of your choice (add sparingly until you check for flavour)
* Making sure you have enough water to cover, bring to the boil and then simmer until all the vegetables are cooked and very soft.
* The soup can be part blended when cooled, leaving some nice veggie bits in the soup. Adding the blended half back in, stir thoroughly and check for seasoning, adding salt if necessary.
In our house we prefer our soup to be thick and full of veggie bits, so I used a potato masher instead of half blending, but this is a personal preference.
