There is something so tummy warming about the combination of squash with curry! The roasted red pepper drizzle is a nice, colourful touch. A very small amount of milk or cream is used to give the soup a bit of body and a bit of richness and a bit more deliciousness.
Makes 6 Servings
2 Tbsp. unsalted butter
1 large onion, chopped
3 cloves garlic, minced
2 tsp. grated peeled fresh ginger
1 ½ tsp. curry powder (see below)
½ tsp. each salt & freshly ground black pepper
5 cups cubed (1” pieces) butternut squash, peeled, seeds & stringy bits removed
1 large potato, peeled & cut into ½” dice
4 cups chicken or vegetable stock (see below)
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. tomato paste
1/3 cup homogenized milk or creamo or heavy cream
Garnish: Red Pepper Puree (see below for recipe)
In a soup pot, melt the butter over medium heat; add the onion and saute´ until just softened; add the garlic, ginger, curry powder, salt and pepper; cook, stirring, for about 3 minutes or until all ingredients are softened.
Add the squash and potato; stir until well coated; add the stock, lemon juice and tomato paste; bring to a boil. Reduce the heat, cover, simmer for about 20 – 30 minutes or until veggies are very tender. Remove from the heat allowing soup to cool for about 20 minutes. (see below)
Using a blender or food processor, puree the cooled soup in batches. (I find the blender makes a finer puree).
In a clean pot, heat the soup mixture until hot over medium heat; add the milk or creamo and heat through but do not boil, as the milk or creamo will curdle. Ladle into warmed serving bowls and garnish with a drizzle of the red pepper puree.
Red Pepper Puree:
While the soup is simmering, roast the peppers click here for method. When cool, peel, remove seeds and membranes; puree in a blender or food processor until smooth. Strain through a fine sieve if you wish. Set aside until ready to serve the soup. You can do this earlier in the day or the da