Curried Butternut Squash Soup – Freezer and Store Cupboard Ingredients Only


Yields6 ServingsPrep Time5 minsCook Time10 minsTotal Time15 minsCategory, , CuisineCooking MethodDiet, , , Tags, ,

Using only store cupboard and freezer ingredients this soup is ideal for those wanting to save money, do less food prep or who have not planned ahead!

 1 tbsp olive oil
 3 tbsp frozen onions
 1 tbsp frozen garlic
 1 tbsp frozen ginger
 2 tsp garam masala
 ½ tsp ground turmeric
 ½ tsp ground cumin
 ½ tsp ground coriander
 ½ tsp salt
 500 g frozen butternut squash
 240 g chickpeas (1 x 400g can/tin drained)
 400 g tinned/canned tomatoes
 400 ml coconut cream


In a large saucepan heat the oil and sauté the onion, ginger and garlic for a minute


Add all other ingredients and stir


Bring to the boil then reduce heat and simmer for 10 minutes


Pop the soup into a food processor or liquidiser and blend to your desired consistency

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