Butternut Squash Carrot Curry Soup

Submitted by OwlMonkey

"You can't go wrong with a butternut squash soup, but this one has a subtlety of flavors that is positively gourmet. And with the incredibly easy preparation and ingredients this will be a staple of your winter-time dinner parties or even just a quick after-work meal. It's also easy to make vegetarian with the replacement of vegetable broth."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 3

ingredients

• 2 tablespoons olive oil
• 3 minced garlic cloves
• 1 tablespoon curry powder
• 1⁄4 teaspoon ginger powder (can also use fresh ginger)
• 1 onion
• 2 carrots
• 1 1⁄2 - 2 cups butternut squash (small cubes)
• salt
• 3 cups chicken broth
• heavy cream (optional and to taste)
• 1⁄2 cup dry white wine (optional)

directions

1. Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.
2. Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
3. Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.
4. Puree soup using a blender. Return to soup pot and bring to a simmer.
5. If you use decide to add cream you'll want to "float" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice.