Curried Squash Soup

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October 22, 2017

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 4 - 6 Servings

Ingredients

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

Directions

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.

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