Butternut Squash Carrot Curry Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 3 |
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You can't go wrong with a butternut squash soup, but this one has a subtlety of flavors that is positively gourmet. And with the incredibly easy preparation and ingredients this will be a staple of your winter-time dinner parties or even just a quick after-work meal. It's also easy to make vegetarian with the replacement of vegetable broth. Ingredients:
2 tablespoons olive oil |
3 minced garlic cloves |
1 tablespoon curry powder |
1/4 teaspoon ginger powder (can also use fresh ginger) |
1 onion |
2 carrots |
1 1/2-2 cups butternut squash (small cubes) |
salt |
3 cups chicken broth |
heavy cream (optional and to taste) |
1/2 cup dry white wine (optional) |
Directions:
1. Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.
2. Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
3. Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.
4. Puree soup using a blender. Return to soup pot and bring to a simmer.
5. If you use decide to add cream you'll want to float it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice.
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