Curried Butternut Squash Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe is based on one from 1001 Essential Recipes, but I tweaked it a little, using squash instead of pumpkin and adding a few different spices. It's got a very gentle flavour and would be a great starter for an evening meal or even just for lunch. Ingredients:
1 kg butternut squash |
2 tablespoons olive oil |
1/2 white onion, chopped |
1 teaspoon curry powder |
10 baby carrots, chopped |
900 ml chicken broth |
1 cup cheddar cheese, grated |
salt and pepper |
Directions:
1. Quarter the squash, clean it out, and put olive oil, salt and pepper on the inside and cook in the microwave until soft (about 5 minutes).
2. In a large pot, heat rest of olive oil and fry onions and carrots with curry powder.
3. Peel and chop squash into cubes and add to the onion mixture.
4. Add chicken broth and bring to a boil. Simmer for 20 minutes
5. Take the pot off the heat and melt in cheese, stirring.
6. Let cool until lukewarm, then puree in the blender or with a hand blender. Add salt and pepper to taste.
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