Indian roasted butternut squash soup with seeded naan

Lunch with 10 ingredients.

Servings: 4

Total time: 60 minutes

Ingredients

• 1.2 litre vegetable stock
• 2 reduced-fat naan bread
• 3 tablespoon korma paste
• 1 large onion chopped
• 0.5 x 400 g can reduced-fat coconut milk
• about 1 kg butternut squash cut into chunks
• 2 teaspoon garlic-flavoured oil
• 2 teaspoon poppy seed
• 2 carrots chopped
• small pack coriander stalks and leaves chopped but separated

Method

1. Heat oven to 200C/180C fan/gas 6. Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins.
2. Heat the rest of the curry paste with a splash of water, add the onion and cook until soft. Add the roasted veg and stock, and simmer until the veg is tender. Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through.
3. Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins. Serve alongside the soup.