Curried Butternut Squash Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Recipe adapted from The Food You Crave by Ellie Krieger Ingredients:
1 tablespoon canola oil |
1 medium onion, chopped |
2 cloves garlic, minced |
1 kg butternut squash, peeled, seeded and cut into 1-inch cubes |
6 cups low-salt chicken stock or 6 cups vegetable stock |
1 tablespoon curry powder |
1/2 teaspoon salt, plus more to taste |
2 tablespoons honey |
yogurt or sour cream (to garnish) |
Directions:
1. Heat oil over medium heat in a large pot.
2. Add onions and garlic. Saute until soft but not brown, about 6 to 7 minutes.
3. Add the butternut squash, broth, curry powder and salt and bring to a boil.
4. Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
5. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth.
6. Season with salt, to taste.
7. Ladle into serving bowls and add a dollop of yogurt or sour cream.
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