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Curried Butternut Squash Soup

[1]Free of: All top allergens and gluten-free



  1. Heat oven to 375° F. Lay squash halves onto a baking sheet, cut side down. Cook for 40 minutes or until cooked through.
  2. In a large soup pot, heat olive oil over medium-high heat. Add leek, onion and garlic. Sauté 3-4 minutes, stirring.
  3. Add curry paste and cook a further 2 minutes.
  4. Scoop out squash flesh, add to soup pot, along with stock and apple juice. Add salt and pepper. Bring to a boil, then simmer 20-25 minutes.
  5. In batches, purée soup in a blender until smooth. Adjust seasonings if needed.
  6. Serve with briefly fried sage leaves and toasted fresh bread.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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