Curried Butternut Squash Soup
- Ready In:
- 50mins
- Ingredients:
- 21
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs butternut squash, peeled and diced
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 4 tablespoons butter
- 1 large ripe banana, unpeeled
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 1 garlic clove, chopped
- 1 teaspoon curry powder or 1 teaspoon green curry paste
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1 cup coconut milk
- 2 cups vegetable stock or 2 cups chicken stock
- salt, to taste
- fresh ground black pepper, to taste
- 6 tablespoons fresh cilantro leaves (optional)
- 1 lime, juice of
- 2 tablespoons truffle oil (optional)
- 6 tablespoons pumpkin seeds (optional)
directions
- Preheat oven to 350 F or 180°C.
- Place the diced squash on a lined baking tray and sprinkle it with brown sugar, the honey and 2 tablespoons butter.
- Roast until caramelized and soft to the touch, about 20 minutes.
- Roast the unpeeled banana in the oven at the same time.
- Melt the other 2 tablespoons butter in a large saucepan on medium heat and sweat the chopped onion, celery and carrot for a few minutes until tender.
- Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.
- When the squash is done, remove it from the tray and add to the soup.
- Take the banana from its skin and also add it to the soup, along with the chicken broth.
- You can scrape any sugar/honey mixture left on the tray lining into the soup as well.
- Simmer for a further 10 minutes, then add the coconut milk and blend until smooth.
- Thin out the soup, if desired, with a bit more broth.
- Blend again until smooth and pass the soup through a chinois or household strainer.
- Add lime juice and salt and pepper to taste.
- Ladle into bowls and serve with cilantro leaves as a garnish, a drizzle of truffle oil or a few toasted pumpkin seeds.
- The soup goes well with a chilled Gewurztraminer wine.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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