Curried Red Pepper & Butternut Squash Soup

Curried Red Pepper & Butternut Squash Soup

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September 12, 2016

Ingredients

canola or olive oil, for cooking

1 onion, chopped

2 red bell peppers, seeded and chopped

salt, to taste

3 garlic cloves, crushed

2 tsp. curry paste or powder

1 medium butternut squash, peeled and cut into chunks

1 L chicken or vegetable stock

2 Tbsp. lime or lemon juice

1/2 cup cream, plain yogurt or coconut milk (optional)

salted green pumpkin seeds, chopped, to sprinkle on top (optional)

Directions

1In a Dutch oven or soup pot, heat a drizzle of oil over medium-high heat and sauté the onion and peppers with a pinch of salt for 4-5 minutes, until soft. Add the garlic and curry paste or powder and cook for another minute.

2?Add the squash, stock and lime juice, bring to a simmer and cook for 20 minutes, or until the squash is very soft. Let cool slightly, and blend until smooth right in the pot using a hand-held immersion blender. (Alternatively, transfer the soup carefully in batches to a blender and blend until smooth, holding a tea towel over the lid in case of splatters.)

3If you like, stir in some cream, yogurt or coconut milk. Serve topped with chopped pumpkin seeds, if you like. Serves 6-8.

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