Tag: curry soup

Curried Butternut Squash Soup


Courtesy of MarthaStewart.com

Ingredients

  • 1/4 cup olive oil
  • 1 cup diced shallots
  • 1/4 cup minced fresh ginger
  • 3 cloves garlic
  • 4 bay leaves
  • 1/2 tablespoon crushed red pepper flakes
  • 2 1/2 pounds Butternut Squash, peeled, seeded and cut into chunks
  • 1 1/3 teaspoons coarse salt
  • 1 teaspoon curry powder
  • 2 cups homemade or canned chicken stock (heated)
  • 1 one inch chunk (1.5 tablespoons) palm sugar
  • 1 fifteen ounce can of low fat coconut milk

Instructions

  1. Heat oil in a large Dutch oven over medium heat. Add shallots and cook stirring, about 2 minutes.
  2. Add garlic and continue to stir, add ginger. Continue cooking until shallots are soft and translucent (about 3 minutes).
  3. Add bay leaves and red pepper, continue cooking for 1 minute more.
  4. Stir in squash, salt, and curry powder, cook for 10 minutes
  5. Raise heat to medium-high and add chicken stock, cover and bring to a boil.
  6. Lower heat and simmer for 15 minutes, stirring and mashing every 5 minutes
  7. Add palm sugar and cook 5 minutes
  8. Add coconut milk and continue cooking for 10 minutes
  9. Re3move bay leaves.
  10. Using and immersion blender, purée until smooth