Print Options:

Curried Butternut Squash Soup – Freezer and Store Cupboard Ingredients Only

Yields6 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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
1

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

2

Add all other ingredients and stir

3

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

4

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

Nutrition Facts

Servings 0