Wednesday, February 2, 2011

Butternut Squash Soup 2

Here's another slightly different version of one of my favorite soups. The curry powder gives it a hearty feel and it's a very creamy soup.

Butternut Curry Soup

1 tbsp butter or oil
5 green onions or 1 small onion, chopped
2 medium butternut squashes, peeled and cut into 1 inch cubes
dash pepper
2 cups veggie or chicken broth
2 cups water
1/2 cup cream or milk
1.5 tbsp curry powder
1 tbsp cilantro

In stock pot sautee onion and squash in butter or oil until tender. Add pepper, broth and water and bring to a boil. Reduce to simmer and cook 20 minutes. With immersion blender, mix until smooth (or blend by batches in regular blender). Add cream or milk, curry powder and cilantro and stir well.

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