Curried Squash Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb butternut squash, peel, seed, dice to 1/2 " squares
olive oil
1 Tbsp butter
1 large yellow onion, chopped
2 tsp yellow curry powder
1/4 tsp ground mustard
dash ground cumin
1 Tbsp minced fresh ginger
4 cup chicken stock
1 tsp salt
1/2 cup sour cream or plain yogurt
1/4 cup chopped fresh cilantro or parsley
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Directions: |
Directions:Toss cubes or squash in olive oil. Heat thick bottomed pan to med. heat, add butter and squash/oil. Sprinkle with a little salt. You might have to do two batches to get all pieces lightly browned. Add extra butter if you do in batches.
Empty squash from pan & set aside
Heat another tablespoon of olive oil in the pan. Add chopped onions & cook, stirring now and then, until softened.
Add the curry, mustard, cumin & fresh ginger and cook for a minute or so. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.
Return the butternut squash to the pot.
Add the chicken stock & salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot.
Cook for 40 minutes until squash is completely tender. Blend the soup smooth. Check flavor and add more salt if needed and some pepper if you like.
Serve in individual bowls with a dollop of sour cream or plain yogurt & some chopped cilantro or parsley |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Mine got too salty with the chicken stock, so be careful adding salt. Also, good if you want to make it sweeter with a little brown sugar or honey. Just up to your taste.
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