curried squash soup

This is my all-time favourite soup, and is perfect for this time of year. It's from Vegetarian Comfort Food by Jennifer Warren.

Curried Squash Soup

This soup is uncomplicated, but the earthy squash and curry seasonings make for a rich, elegant flavour. Beautiful with a dollop of sour cream or yogurt floating on top. Serves 6.

1 tbsp. butter
2 large onions, finely chopped
4 cloves garlic, minced
1 medium carrot, peeled and finely chopped
2 tsp curry powder
1 tsp cumin
1 large butternut squash, peeled, seeded and chopped (about 6 cups)
1 bay leaf
1 tsp salt
6 cups vegetable stock
sour crem or yogurt for garnish

Melt the butter in a large saucepan over medium heat. Add the onions, garlic, and carrot, and saute for 5 minutes, adding a little stock if onions start to brown.

Stir in the curry powder and cumin, and saute, stirring constantly, for about 2 minutes. Add the squash, bay leaf, salt, and 1 cup of stock. Simmer, partially covered, for about 15 minutes, or until the squash is completely soft.

Add the remaining stock and simmer gently, partially covered, for 25 minutes. Remove the bay leaf and transfer the soup to a food processor or blender - you will need to do this in two batches so as not to make a mess. Puree until completely smooth. (OK, I'm adding a tip - a stick blender works perfectly for this step!)

Serve with a dollop of sour cream or yogurt in the center of each portion.

Edited to add: Oops, I forgot to mention Stefani's Season of Soup fantabulous soup list! Check it out!

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