BUTTERNUT SQUASH CARROT CURRY SOUP
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.
Provided by OwlMonkey
Categories Curries
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Puree soup using a blender. Return to soup pot and bring to a simmer.
- 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.
Nutrition Facts : Calories 193.3, Fat 10.9, SaturatedFat 1.7, Sodium 797, Carbohydrate 19, Fiber 3.8, Sugar 5.7, Protein 6.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love