Name: Curried Squash Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 2 onions, chopped; 2 cloves garlic, chopped; 1 tbsp fresh ginger, peeled and chopped; 2 tbsp (30 ml) olive oil; 5 cups (700 g) peeled, seeded and diced butternut or buttercup 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

In a pot over medium heat, soften the onion, garlic and ginger in the oil. Add the squash, curry powder and mustard. Cook for about 2 minutes. Add the broth and bring to a boil.
Cover and simmer over low heat for about 20 minutes or until the squash is tender.
In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper.
Pour the soup into bowls. Garnish with a drizzle of cream, some herbs and a few slices of pepper.

Comments

Elaine l.

5 stars October 29th, 2018

Followed the recipe exactly and the soup was amazing!!! So easy and so delicious!
Lynesha D.

January 10th, 2018

at which point do you add the cilantro
Michael M.

5 stars November 21st, 2017

I have made this twice, both times a raging success with my guests. Make sure you have plenty of fresh baguette handy for dipping. :) I use the currie from IGA which is part of their "Nos Compliments" series, and it works quite well.
Lucie B.

4 stars October 17th, 2017

Does it freeze well
Andrea B.

5 stars November 5th, 2016

My favourite fall soup!
Lorraine C.

5 stars November 1st, 2016

I use acorn squash for this soup and it's amazing! One of my favourites!
Kevin S.

5 stars February 28th, 2016

Fantastic soup very easy to make