Curried Squash Soup
A healthy dose of curry and chili peppers, two bold aromatics that infuse exquisite flavour, spice up this delicious weeknight meal.
Ingredients
- 2 onions, chopped
- 2 cloves garlic, chopped
- 1 tbsp fresh ginger, peeled and chopped
- 2 tbsp (30 ml) olive oil
- 5 cups (750 g) peeled, seeded and diced buttercup or butternut squash (about 1 small squash)
- 2 tbsp (30 ml) mild curry powder
- 1 tsp (5 ml) dry mustard
- 5 cups (1.25 litres) chicken broth
- 1 tbsp (15 ml) 15% or 35% heavy cream
- Cilantro or fresh chervil leaves, to taste
- Hot peppers or red bell peppers, thinly sliced (optional)
- Salt and pepper
Instructions
- In a pot over medium heat, soften the onion, garlic and ginger in the oil. Add the squash, curry powder and mustard. Cook for about 2 minutes. Add the broth and bring to a boil.
- Cover and simmer over low heat for about 20 minutes or until the squash is tender.
- In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper.
- Pour the soup into bowls. Garnish with a drizzle of cream, some herbs and a few slices of pepper.
A healthy dose of curry and chili peppers, two bold aromatics that infuse exquisite flavour, spice up this delicious weeknight meal.