Curried Squash Soup

Whenever Helen and I taste a soup we really like, we take it as a challenge to go home and duplicate it. This is one such challenge — conquered! We hope you enjoy the prize!
From Icebergs & Belugas, page 61
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Servings 4 servings

Ingredients
  

  • 6 cups peeled, chunked butternut squash (1.5 L)
  • ¾ cup chopped onion (175 mL)
  • 2 tbsp. chopped fresh cilantro (30 mL)
  • 1 garlic clove, crushed
  • 2 cups strong chicken stock (500 mL)
  • ½ tsp. salt (2 mL)
  • 1 tbsp. fresh lemon juice (15 mL)
  • ½ tsp. cumin (2 mL)
  • ½ tsp. curry powder (2 mL)
  • ½ tsp. pepper (2 mL)
  • ½ cup cream (125 mL)

Instructions
 

  • In a large saucepan, bring all of the ingredients, except the cream, to a boil. Simmer until the vegetables are very tender, about 30 minutes. Remove from heat and puree until smooth.
  • Add the cream and reheat, but do not boil. Taste and adjust seasonings.

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