Curried Butternut Squash Soup
Curried Butternut Squash Soup is an impressive dinner. Made with 2 tsp. vegetable oil, 1 c. thinly sliced leek (about 1 large), 1 tbsp. curry powder, 1 tbsp. brown sugar and 1/2 tsp. ground cumin, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Heat oil in large Dutch oven over medium heat.
Add leek, curry powder, sugar, cumin, red pepper and garlic.
Cook 2 minutes, stirring frequently.
Add squash, water, apples and apple juice.
Bring to the boil.
Cover; reduce heat and simmer 25 minutes or until squash is tender.
Place half of soup in a blender and process until smooth.
Pour pureed soup into a large bowl.
Repeat procedure with remaining soup.
Return soup to pan. Stir in cream and salt.
Cook 1 minute or until thoroughly heated. Garnish each serving with about 1 tablespoon of cilantro or parsley.
Yield: 10 one-cup servings.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment