Butternut Curry Soup
photo by Geri by the Sea
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 6 cups water
- 3 cups chopped butternut squash
- 1 onion, chopped
- 1 (20 ounce) can chickpeas
- 1 (6 ounce) can corn
- 4 carrots, chopped
- 1 parsnip, chopped
- 1 bunch scallion, chopped
- 1 cup cabbage
- 1⁄2 cup red wine
- 2 tablespoons garlic paste or 1 head garlic
- 2 tablespoons cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon ground sage (optional)
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
directions
- In a large soup pot, bring the water to a boil.
- Add the butternut squash, onion, parsnip, 3/4 of the chopped carrots, 1/2 of the chopped scallions, garlic/paste, cooking wine, cumin, corianger, sage, and black pepper.
- Stir, return to a boil, and then simmer covered on medium heat for 30 minutes.
- While saving the liquid, remove most of the vegetables from the pot, and puree in a blender; then return the vegetable puree and liquid to the pot.
- Add the chickpeas, cabbage, corn, and the remaining carrots and scallions.
- Adjust seasonings to taste (I like it with extra cumin powder!) and serve.
- This goes well with crusty bread and a spinach salad.
- Enjoy!
- Suggested accompaniments: crusty bread and a spinach salad.
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Reviews
-
I mistakenly said I used the parsnip or cabbage. I did not use either one but thought a chinese cabbage would be good, I have used them with Korean recipes and they are tastey and would be good with this recipe too. When I pan fried the chicken I put onions and garlic with it. Don't put those onions or garlic into the soup as they may have been cooked a bit long. If you put lots of onion in when you start you should have lots. It is a great soup.
RECIPE SUBMITTED BY
Geri by the Sea
United States
Vegetarian ocean-loving therapist with a passion for cooking, wishing she could cook Ethiopian food as well as the restaurants do!