Butternut Squash Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 2 tablespoons butter or 2 tablespoons canola oil
- 1 large onion, chopped
- 2 large garlic cloves, sliced
- 1 tablespoon grated gingerroot
- 1 tablespoon mild curry powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 2 tablespoons tomato paste
- 5 cups cubed peeled squash (Butternut)
- 1 large potato, peeled and cubed
- 4 cups low sodium chicken broth or 4 cups vegetable broth, sodium reduced
- 1⁄3 cup light cream
- 2 tablespoons lemon juice
directions
- In Dutch oven, melt butter over medium heat. Fry onion, garlic, ginger, curry paste, salt and pepper, stirring often, until onion is tender, about 5 minutes. Add tomato paste; cook, stirring until slightly darkened, about 1 minute.
- Add squash and potato; stir to coat with the curry mixture.
- Stir in broth, scraping bottom of pan to work up any brown bits.
- Bring to a boil, stirring occasionally. Cover and simmer over low heat until vegetables are very tender, about 35 minutes.
- With immersion blender, puree soup. Or, let soup cool slightly and in batches, puree in stand blender. (Make-ahead: Let cool for 30 minutes; transfer to shallow containers. Refrigerate until cold; cover. Store in fridge for up to 3 days.).
- Add cream and lemon juice; heat through until steaming.
- TIP: Serve with a swirl of sour cream or yogurt, a sprinkle of toasted slivered almonds or a sprinkle of finely diced sweet red pepper.
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RECIPE SUBMITTED BY
mkorte33
Calgary, AB
I love the outdoors, keeping fit and cooking/baking at home a few times a week.