October 30, 2007

Curried Butternut Squash Soup

chives & yogurt added

butternut squash soup up close

Curried Butternut Squash Soup

Serves 4-6 people

(recipe from my Mom)

  • 2 medium butternut squash -roasted & gutted
  • 1 large onion diced
  • 3 cloves are garlic chopped
  • 1 tablespoon of olive oil
  • 1 1/2 teaspoons of curry powder
  • 1/2 teaspoon of ground cumin
  • 1 teaspoon ground ginger
  • 5 cups of veggie stock or chicken stock
  • salt & pepper to taste

-Cut butternut squash in half and dab the halves with olive oil & salt. Roast in the oven at 400 degrees until soft. This should take about 20-30 minutes. When done, let cool and scoop out filling- set aside. Heat up your soup pot (medium heat). Add oil & onion-garlic mixture. Sweat onions/garlic until soft. Add all of the spices and stir to get that nutty flavor. Add the squash, stir around until incorporated. Pour your stock in and let simmer for roughly 25 minutes. Transfer to blender, or use an immersion blender. Now you’re good to go!

***I topped this with a little plain yogurt & chopped chives. I think that sour cream or marscapone would be delish too! This soup is not only comforting but extremely creamy.  This is surprising because there’s absolutely no cream involved***

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