There is something so tummy warming about the combination of squash with curry! The roasted red pepper drizzle is a nice, colourful touch. A very small amount of milk or cream is used to give the soup a bit of body and a bit of richness and a bit more deliciousness.
Makes 6 Servings
2 Tbsp. unsalted butter
1 large onion, chopped
3 cloves garlic, minced
2 tsp. grated peeled fresh ginger
1 ½ tsp. curry powder (see below)
½ tsp. each salt & freshly ground black pepper
5 cups cubed (1” pieces) butternut squash, peeled, seeds & stringy bits removed
1 large potato, peeled & cut into ½” dice
4 cups chicken or vegetable stock (see below)
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. tomato paste
1/3 cup homogenized milk or creamo or heavy cream
Garnish: Red Pepper Puree (see below for recipe)
In a soup pot, melt the butter over medium heat; add the onion and saute´ until just softened; add the garlic, ginger, curry powder, salt and pepper; cook, stirring, for about 3 minutes or until all ingredients are softened.
Add the squash and potato; stir until well coated; add the stock, lemon juice and tomato paste; bring to a boil. Reduce the heat, cover, simmer for about 20 – 30 minutes or until veggies are very tender. Remove from the heat allowing soup to cool for about 20 minutes. (see below)
Using a blender or food processor, puree the cooled soup in batches. (I find the blender makes a finer puree).
In a clean pot, heat the soup mixture until hot over medium heat; add the milk or creamo and heat through but do not boil, as the milk or creamo will curdle. Ladle into warmed serving bowls and garnish with a drizzle of the red pepper puree.
Red Pepper Puree:
While the soup is simmering, roast the peppers click here for method. When cool, peel, remove seeds and membranes; puree in a blender or food processor until smooth. Strain through a fine sieve if you wish. Set aside until ready to serve the soup. You can do this earlier in the day or the da
Helpful link to making curry powder click here. and to making stock, click here.
