Curried Squash Soup

By Nicole M – ON
5
(5)
(6)
Flag
Share
Curried Squash Soup
  • Prep Time: 15
  • Total Time: 50
Print

Recipe Tags

About this Recipe

This soup is excellent for Thanksgiving or actually anytime you want an Exotic Jamaican Soup. Tip: (some grocery stores sell butternut squash already peeled and diced)

Ingredients

2 tbsp Olive Oil
1 onion, chopped
2 leeks(white part only), sliced
2 garlic cloves, minced
2 tbsp curry powder
3 lb butternut squash, peeled and diced
3 large carrots, chopped
8 cups chicken or vegetble stock
1 cup whipping crream
Salt and freshly ground pepper

Directions

In soup pot, heat oil over medium-high heat. Add onion and leeks; sauté for 5 minutes or until translucent. Add garlic and curry powder; cook for
2 minutes, stirring constantly. Add squash, carrots and stock; cook over medium heat until vegetables are tender. Remove pot from heat; purée mixture in batches. Pour back into pot. Season with salt and pepper to taste. Stir in cream. Heat.

Notes

You can use vegetable oil instead of olive oil if you wish.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (5)

Show More Comments

No Comments yet