Sunday, November 20, 2011

curry butternut squash soup

 Curry butternut squash soup is a favorite of mine.  This soup is so velvety good with just a hint of curry.  It's very comforting on rainy days and makes a perfect lunch or addition to dinner.  Not only is it great tasting, but it's so simple to make and freezes well.

 Prepackaged butternut squash makes cooking this soup so simple and fast.  Be sure that you purchase at least 2 1/4 pounds of squash.
Photo taken from my home
Yes, it does rain in Malibu and this sky looks fierce, but oh so heavenly too.  This is one of those days that you just want to stay in, watch movies and have a nice warm bowl of comforting soup.  I only get about 1 or 2 of these days a year.
curry butternut squash soup

2 tablespoon olive oil
1 medium yellow onion, chopped
2 ¼ pounds of butternut squash, cut into large cubes (I purchase prepackaged bags found in the fruits and vegetable department of your market. However, be careful as most prepackaged bags of butternut squash comes in 15 ounces – 2 bags will not be enough)
1 quart of organic chicken broth
1 teaspoon curry powder
½ cup whipping cream
Kosher salt

  • In a large heavy soup pot with lid, add oil and heat
  • Add onions and a pinch of salt and cook until soft, about 3 minutes
  • Add butternut squash and chicken broth
  • Bring to a boil, reduce to simmer, cover and cook 25 to 30 minutes, until butternut squash is tender
  • Remove soup from heat
  • Add curry powder
  • Use an immersion blender to puree into a smooth texture
  • Add whipping cream and stir, salt to taste
  • Garnish with crème fraiche and caraway seeds or croutons

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