For comfort in a cup ladle up some Butternut squash soup. This is a Fall favorite that I use time and time again.
This thick, rich soup packs the nutrition, is simple and quick to make, and is an instant hit at my house. Feel free to throw in any extra left over vegetables you have in the fridge and for variety try adding a can of coconut milk. This will give this soup a nice flavor and creamy texture. Enjoy!
Curried Butternut Squash Soup
- 2 tbsp butter
- 1 large onion
- 3 cloves garlic
- 2 tsp minced ginger
- 1 1/2 tsp curry powder
- 1/2 tsp pepper
- 1 tst salt
- 5 cups peeled and cubed squash
- 1 large potato peeled and cubed
- 4-5 cups vegetable or chicken stock
- 2 tbsp lemon juice
- 2 tbsp tomato paste
- 1/3 cup of milk (of your choice)
- Melt butter in a large pot over medium heat.
- Chop onion and garlic and add to the pot along with minced ginger.
- Sauté for 2 minutes, stirring frequently.
- Add butternut squash and season with salt, pepper, and curry powder.
- Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
- Add milk, vegetable broth, lemon juice, and tomato paste.
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings, adding more curry powder as needed.
- Keep well in the refrigerator for 3-4 days, or in the freezer up to 1 month. Best when fresh.
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