Curry Butternut Squash Noodles

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the squash into 1cm cubes.

Step 2

Mince the garlic.

Step 3

Heat a large pot over medium heat.

Step 4

Once hot, add oil, onions and garlic. Sauté for 2 minutes, stirring frequently.

Step 5

Add the butternut squash and season with salt, pepper, and curry powder. Stir to coat well. Then cover and cook for 4 minutes, stirring occasionally.

Step 6

Add coconut milk, 500ml of water and the stock cubes.

Step 7

Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

Step 8

While the soup is simmering, cook the tofu. Drain the tofu and pat it dry. Cut it into 2cm cubes. Heat a drizzle of oil in a large skillet over medium-high heat.

Step 9

Once hot, add the tofu and fry for 3-4 mins until it starts to brown. Add the soy sauce and sesame seeds. Fry for another minute and remove from the heat.

Step 10

Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth.

Step 11

If using a blender, return soup back to pot.

Step 12

Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

Step 13

Cook your udon noodles according to package instructions.

Step 14

To serve, pour the soup into a large bowl, add the noodles and top with the tofu. Scatter some more sesame seeds, coriander and fresh chilli.