Curried Butternut Squash Soup

2 tsp olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 tbsp curry paste or powder
4 cups diced peeled butternut squash
4 cups vegetable stock or water
salt to taste

Optional Additions
A swirl of pesto
Finely chopped zucchini
1 tbsp of ground ginger instead of curry
Sour cream for garnishing

Heat oil in a large saucepan on medium heat. Add onion and garlic and cook gently for 5-8 minutes, or until tender and fragrant. If mixture starts to burn or pan becomes dry, add a little water.
Stir in curry paste and cook for about 30 seconds.
Add squash and cook for a few minutes. Add stock and bring to a boil. Reduce heat and cook gently for 30 minutes.
Puree soup (I would use an immersion blender – the thing that is long and skinny and has a blade at the end) or put in the blender until smooth. Return to heat.

Photo courtesy of http://kitchenfriends.blogspot.ca/2011/10/coconut-curry-butternut-squash-soup.html

This entry was published on April 8, 2013 at 7:00 pm. It’s filed under Lunch, Soups and Stews and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: