When leaves start to fall and a chill stays in the air I start craving comfort food. This simple curried butternut squash soup is a favorite of mine and passed down from my Mum who tore it out of ‘The Great Australian Bite’.
Curried Butternut Squash Soup
Ingredients
- 2 lbs of butternut squash, cubed
- 1 yellow onion, chopped
- 3 cups of low fat chicken stock (approximately)
- Salt & Pepper to taste
- 1 teaspoon curry powder
- 1 tablespoon of butter
Directions
- In a large saucepan over medium heat melt butter, when melted, add onions stirring gently so they don’t burn.
- When the onions are golden in color add the butternut squash and drop the heat to low.
- Add chicken stock until the butternut squash is just covered the and put on the lid. Let the vegetables sweat for about 20 minutes or until soft, stirring occasionally.
- Sprinkle the curry powder over the top and gently stir in, adding more stock if needed.
- Remove from heat and allow to cool.
- Working in batches, puree the soup in a blender until smooth. If it is too thick add more stock until you have the consistency that you like.
- Garnish with a swirl of cream
Serve with a good white wine and some crusty bread and you’ve got yourself a perfect dinner for two!
