Curried Butternut Squash Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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To make this into a vegetarian soup use vegetable broth (see my Vegetable Stock (Low Fat)) adjust all seasonings to taste. One medium onion can be replaced for the leek if desired. Ingredients:
3 tablespoons butter or 3 tablespoons olive oil |
1 large leek, chopped |
1 stalk celery, diced |
1 -2 tablespoon fresh garlic (or to taste) |
1 -2 teaspoon dried red pepper flakes (or to taste) |
3 teaspoons sugar |
2 -3 tablespoons curry powder (or to taste) |
2 teaspoons cumin (or to taste) |
3 lbs butternut squash, peeled and chopped |
6 cups chicken broth |
2 granny smith apples, peeled and chopped |
1/3 cup evaporated milk or 1/3 cup whipping cream |
salt and black pepper, to taste |
crouton (optional) |
Directions:
1. Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
2. Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
3. Reduce heat and simmer for 30-40 minutes or until the squash is tender.
4. Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
5. Repeat with the remaining soup; return to the pot along with the soup from the bowl.
6. Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
7. Season with salt and lots black pepper.
8. Ladle into bowls and sprinkle with croutons.
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