Curried Butternut Squash Soup

Posted by: admin in: ● November 14, 2010

1 butternut squash, peeled, cubed, about 4 cups
1 apple, peeled & cubed
1 cup baby carrots
1 tsp curry
Nutmeg, Cinnamon and Garam Masala to taste (about 1/4 tsp)
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
1″ fresh ginger, peeled & minced or grated
6 cups broth (veggie or chicken)

Spray a pan with non-stick spray, spread squash, apple and carrots evenly and roast until soft, about 15 min.

Meanwhile, in large pot melt butter. Add onion & ginger and cook until translucent, about 8 minutes. Add curry, nutmeg, cinnamon and garam masala and saute for about a minute, then add broth and warm until steaming. Place squash, apples & carrots with half of broth in a blender and puree. Return squash mixture to pot, stir and simmer for 3-5 minutes with remaining broth. Add seasonings and honey. Serve.

You can use less broth for a thicker soup or add more water to thin it. Also have fun and switch up the seasonings depending on your mood – add 1/2 cup of buttermilk at the very end.


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