Curried Squash Soup

Curried Squash Soup

  • Preparation 20 min
  • Cooking 30 min
  • Makes 4 to 6 servings
  • Freezes Yes

A healthy dose of curry and chili peppers, two bold aromatics that infuse exquisite flavour, spice up this delicious weeknight meal.

Featured in RICARDO Magazine WINTER 2015 (p. 72)
  • Nut-free
  • Gluten-free
  • Egg-free
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Ingredients

    • 2 onions, chopped
    • 2 cloves garlic, chopped
    • 1 tbsp fresh ginger, peeled and chopped
    • 2 tbsp (30 ml) olive oil
    • 5 cups (750 g) peeled, seeded and diced buttercup or butternut squash (about 1 small squash)
    • 2 tbsp (30 ml) mild curry powder
    • 1 tsp (5 ml) dry mustard
    • 5 cups (1.25 litres) chicken broth
    • 1 tbsp (15 ml) 15% or 35% heavy cream
    • Cilantro or fresh chervil leaves, to taste
    • Hot peppers or red bell peppers, thinly sliced (optional)
    • Salt and pepper

Preparation

Personal Note

To help you with this recipe

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