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)
|2 tbsp||Olive Oil|
|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|
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.
You can use vegetable oil instead of olive oil if you wish.
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