Cooking surfaces
BBQ Temperature
Main ingredient
Cook Type
Roast
Ingredients
For the curry powder- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp dried chilli
- 1/2 tsp black peppercorns
- 1/2 tsp dried chipotle flakes
- 1 tsp fennel seeds
- 1 tsp Maldon salt
- 5 cloves
- 1/2 tsp turmeric
- 3 tbsp curry powder
- 1 red onion
- 1 large brown onion
- 1 large butternut squash
- 400ml coconut milk
- 1 litre stock (I use chicken but vegetable can be used)
- Salt and pepper to taste
Method
- Place all the curry poweder spices except the turmeric into a small frying pan and heat until they start to give off a strong smell.
- Transfer the spices to a mortar and pestle and grind until they form a fine powder.
- Add the turmeric and mix in.
- Cut your squash into 4 – 6 pieces. Be careful doing this. I remove the stalk end as this is really difficult to cut through.
- You can scrape out the squash seeds or choose to leave them in and cook them.
- Add to a baking tray with the halved onions and drizzle generously with olive oil.
- Sprinkle over the curry powder, you will have some left over for the next time you do this dish.
- Setup your Egg with an indirect setup at around 200°C.
- Add a couple of apple wood chunks (or some chips) to the charcoal.
- Roast for about 40 minutes until the squash softens slighly.
- Pour in the coconut milk and the chicken stock.
- Cook for a further 20 minutes.
- Add some coriander.
- Blend the soup, take care when blending hot liquids.
- Season to taste.
- Serve the soup with a sprinle of coriander and serve.