3 tbsp olive oil
1 medium butternut squash
2 onions, chopped
1 tbsp garamasala
1 tbs korma curry paste (or more to your taste)
500g parsnips, peeled and chopped
750ml chicken or vegetable stock
sea salt and freshly ground pepper
1 tsp nigella seeds
1 tsp flaked chili
Pre-heat your oven to 200°C. Cut the squash in half, remove the seeds, peel, chop and toss in 2 tablespoons olive oil. Roast in a large roasting tin for about 40 minutes until soft and caramelised.
Whilst the squash is roasting, heat 1 tbs of oil in a pan and saute the onions gently until soft. Add the garamasala and korma paste and cook for a further minute, then add the parsnips, seasoning and stock. Bring to the boil and then simmer for 10 mins. By this time you squash should be roasted, soft and caramelised. Add to the soup and blend with a stick blender until glossy and smooth.
Serve with a swirl of coconut milk or some natural yoghurt and sprinkle with a little nigella and chili flakes. Perfect for Halloween or bonfire night. It freezes beautifully and can also be used as a base for a risotto.