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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is just such a good soup, thick enough but not too thick, colourful and with ginger and curry accents, pleasing to the palate. For a vegan version, choose the oil and vegetable broth options, and replace light cream with additional broth. Ingredients:
2 tablespoons butter or 2 tablespoons canola oil |
1 large onion, chopped |
2 large garlic cloves, sliced |
1 tablespoon grated gingerroot |
1 tablespoon mild curry powder |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
2 tablespoons tomato paste |
5 cups cubed peeled squash (butternut) |
1 large potato, peeled and cubed |
4 cups low sodium chicken broth or 4 cups vegetable broth, sodium reduced |
1/3 cup light cream |
2 tablespoons lemon juice |
Directions:
1. In Dutch oven, melt butter over medium heat. Fry onion, garlic, ginger, curry paste, salt and pepper, stirring often, until onion is tender, about 5 minutes. Add tomato paste; cook, stirring until slightly darkened, about 1 minute.
2. Add squash and potato; stir to coat with the curry mixture.
3. Stir in broth, scraping bottom of pan to work up any brown bits.
4. Bring to a boil, stirring occasionally. Cover and simmer over low heat until vegetables are very tender, about 35 minutes.
5. With immersion blender, puree soup. Or, let soup cool slightly and in batches, puree in stand blender. (Make-ahead: Let cool for 30 minutes; transfer to shallow containers. Refrigerate until cold; cover. Store in fridge for up to 3 days.).
6. Add cream and lemon juice; heat through until steaming.
7. TIP: Serve with a swirl of sour cream or yogurt, a sprinkle of toasted slivered almonds or a sprinkle of finely diced sweet red pepper.
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