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Curried Red Pepper & Butternut Squash Soup

Yields1 Serving

 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)

In 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.


?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.)


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