Curried Squash Soup

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 (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

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Preparation 20 MIN

Cooking 30 MIN
Makes 4 to 6 servings
Freezes

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

Ingredients
Preparation

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

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.