Gluten Free Option, Quick Meals, Soup Comfort Food, Side Dishes, Soup
October 22, 2017
2 onions, chopped
2 2 cloves garlic, chopped
1 tbsp fresh ginger, peeled and chopped
2 tbsp olive oil
5 cups peeled, seeded and diced butternut or buttercup squash (about 1 small squash - 700 g)
2 tbsp mild curry powder
1 tsp dry mustard
5 cups chicken broth (use gluten free chicken stock to make recipe gluten free)
1 tbsp 15% or 35% heavy cream
Cilantro or fresh chervil leaves, to taste
Hot peppers or red bell peppers, thinly sliced (optional)
Salt and pepper
1In a pot over medium heat, soften the onion, garlic and ginger in the oil. Add the squash, curry powder and mustard. Cook for about 2 minutes. Add the broth and bring to a boil.
2Cover and simmer over low heat for about 20 minutes or until the squash is tender.
3In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper.
4Pour the soup into bowls. Garnish with a drizzle of cream, some herbs and a few slices of pepper.
Recipe courtesy of RICARDOCuisine.com.