Curry Butternut Squash Soup
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 butternut squash
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- 4 cups chicken stock
- 1 red onion, chopped
- 1 sweet red pepper, chopped
- 3 garlic cloves, minced
- 1⁄4 teaspoon fresh ginger, grated
- 6 tomatoes, skinned and pureed (or one 28oz can whole tomatoes pureed)
- 4 tablespoons butter
- 2 tablespoons flour
- 1⁄2 teaspoon curry powder (the hot kind)
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon celery seed
directions
- Heat oven to 400°F.
- Cut squash in half and scoop out seeds. Drizzle with olive oil and salt. Roast till tender and a fork slips in easily, about an hour. This step can be done ahead of time.
- Scoop out squash flesh and puree in blender along with chicken stock.
- Place puree and tomatoes in soup pan, heat on medium heat.
- In a separate pan, melt the butter and then add the flour till a paste forms.
- Add flour paste to soup liquid and beat with whisk till blended and thickens.
- Add in rest of ingredients and simmer on low for 30 minutes. You could let it simmer for longer to allow the flavors to fully blend. I let it go for about an hour.
- Serve with pepper as optional garnish.
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RECIPE SUBMITTED BY
<p>Author, mom, wife, are my main specifications. Sub-categories include geek, sewist, cook, volunteer librarian, wannabe artist, board game enthusiast. My motto comes from my father-in-law: We have one life to live, we're going to live it happy. Short form: Live Happy.</p>