I make a similar soup based on a recipe for curried zucchini soup from Everyday Food, so here I just replaced the zucchini and inserted the butternut squash. The ingredients are pretty much the same as this recipe, but I don't add carrots or celery. I start out by heating olive oil (about 2-3 TBSP?) over medium heat and adding one medium chopped onion, plus 4 or 5 cloves of garlic (minced). After the veggies are soft, add maybe a tsp. of curry powder (don't go overboard), stirring constantly for up to 1 minute. Then add 32 oz. of chicken broth, plus the cut up and peeled butternut squash and potatoes. I use russet potatoes (yukon golds take too long to soften), maybe 3 medium russets. Boil, then turn down heat, simmer for 15 or so minutes until squash and potatoes are tender. Pour into blender, and puree. If you like some texture to your soup, you could probably just puree half of the soup. I haven't done that, but I might next time, depending on how small I cut up the chunks of squash and potatoes. And finally, add salt and pepper to taste, and if you like a little kick, add some cayenne. Some yummy sourdough bread goes great with the soup, or toasted almond slices sprinkled on top.
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