Here’s a delicious soup to help keep you warm this winter!
Curried Squash Soup
- 1 butternut squash peeled and diced
- 1 yellow onion
- Olive Oil
- 3 garlic cloves, minced
- 1 teaspoon butter
- 2 teaspoons curry powder (yellow)
- 1/4 teaspoon ground mustard
- about 1 tablespoon minced ginger
- salt to taste
- 4 cups chicken stock
- pinch of cumin
Heat olive oil in large pot with butter. Add diced butternut squash but be sure to not overcrowd the pan and salt the squash to taste. Work in batches if you have to. Stop cooking as soon as butternut squash is browned so that it does not dry out. Move squash to a dish.
Heat additional olive oil in the pot and saute the onions until softened and add cumin, curry powder, ginger, and ground mustard and cook for an additional 1-2 minutes. Return squash to the pot with chicken stock and bring to a simmer. Cook for 40 minutes cover.
After 40 minutes use an immersion blender to blend the soup or mix in a blender in batches. Garnish with cilantro. You may also add a tablespoon or so of plain yogurt to cut through some of the spices.