With the arrival of Autumn, all the foodies are raving about butternut squash, blackberries and of course pumpkins. Likewise, I'm about to gush about how great butternut squash is. Great source of fibre, low in fat and high in taste quality! Anyways, I'm blessing you guys with this pretty awesome recipe, invented by the one and only Gordon Ramsay. Enjoy!
Meanwhile, bring the stock to a simmer in another saucepan. Add the curry powder to the onions and stir for another minute. Tip in the squash and add a little more oil to prevent the squash from scorching too quickly. When you add the butternut squash, add the apples at the same time with a pinch of castor sugar to bring out the fragrance and extra flavours hidden in the soup. (It will also give the finished soup a velvety texture.) Cook for about 10-12 minutes over medium heat, stirring occasionally, until the squash is tender and lightly caramelised.