curried butternut squash soup
A restaurant in the next town used to send out recipes every month on postcards and this is one of them. I found it as I was searching for something else and came across it. I made the recipe and it is fantastic! I even fooled one of my neighbors that "hates" squash into eating and enjoying it!
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 large butternut squash
- 3 cloves garlic, chopped
- 1 large onion
- 1 tablespoon butter
- 2 teaspoons curry powder
- 1/8 teaspoon thyme, dried
- 1 quart chicken stock, veg. stock, water or milk
- 1/2 cup heavy cream
- 1 - granny smith apple--chopped for garnish
- - cilantro, fresh--for garnish
How To Make curried butternut squash soup
-
Step 1Cut squash in half and scoop out seeds. I have used other hard winter squash with good results. Do not use acorn however! Place on baking sheet cut side down, add a little water and bake until soft. 400 degrees. -
Step 2Cut onion in thin slices and saute in butter until translucent.
-
Step 3Add curry powder and garlic to onions and cook a few minutes more.
-
Step 4Pour liquid of choice into pan and bring to a simmer.
-
Step 5Scoop out the flesh of the squash and add it to the pan along with thyme.
-
Step 6Simmer soup for 20 minutes and then puree in Food processor or use an immersion blender.
-
Step 7Check for seasoning and add slat and pepper per your taste.
-
Step 8Stir in cream and heat through (dont boil)
-
Step 9Garnish with chopped apple and cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#creamy
Keyword:
#comforting
Ingredient:
Vegetable
Diet:
Gluten-Free
Culture:
American
Method:
Stove Top
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