I purchased a soup maker for Christmas last year. The really great thing about a soup maker is that you can throw all the ingredients in and leave it for 25 minutes, come back and hey presto! there is soup. Shop bought soup can contain lots of additives and is usually very high in salt. This butternut squash soup is easy to prep and you do really just chop it all up and bung it in.
The main downside I have found with my soup maker is that it is very temperemental on the amount of liquid that is added. I tried several of my own recipes and they really did not work as I overdid the liquid. This trips the sensor and cuts out the power leading to beeping machines and flashing error signs. I get enough of that from my dishwasher.
Ingredients
- 1 butternut squash peeled and chopped evenly
- 1 onion peeled and finely chopped
- 1 medium potato peeled and finely chopped
- 200ml coconut milk
- 400ml stock – vegetable or whatever you have in the freezer
- 2 cloves garlic crushed
- 1 tablespoon Thai curry paste – green or red
- 1 tablespoon olive oil
Method
- Add the olive oil to the soup maker to prevent any sticking. Add all the ingredients and stir well to combine
2. Set the soup maker to smooth and switch on
3 When the time is up, pour into a bowl to serve. Add salt and pepper to taste and a sprinkle of fresh coriander if you want to be fancy. Easy peasy!