Curried Butternut Squash Soup
IntroductionI just love this spicy creamy soup. It's is easy to make and tastes so good, it feels like a treat. I just love this spicy creamy soup. It's is easy to make and tastes so good, it feels like a treat.
1 tbsp Curry powder
0.50 tsp Pepper, black
2 1tsp Canola Oil
1 tsp Garlic
1 cup, chopped Onions, raw
560 Butternut Squash
1 tsp Diamond Crystal - Kosher Salt
.75 cup Half and Half Cream
5 cup Kitchen Basic Unsalted Chicken Stock
As I noted above, you can speed this up a lot by cutting the squash right out of the microwave. You can also boil the squash mixture in step 3 for 15 minutes so that the squash cooks more quickly. I just like the way the slower cooking allows the flavors more time to meld. This super-fast way cuts over an hour out of the cooking time. Don't try to speed up the step with the cream and allow it to boil. Read the recipe for my warning on this.
2. PEEL the squash, then cut it in half long-ways. Scoop out the seeds and chop the squash into, roughly, 1-inch pieces.
3. IN a large pot, heat the canola oil over medium-high heat for about a minute. Add the onions and saute for a couple of minutes. Add the squash, garlic, chicken stock, salt, pepper, curry powder, and cumin. Stir. Allow mixture to come to a boil, reduce the heat to medium-low and cook for 45 minutes.
4. REMOVE the soup from the heat and using an immersion blender, blend until smooth and creamy. This can also be accomplished by using a food processor or a regular blender.
5. ADD the creamer to the soup and continue heating on medium-low for about 10 minutes. Turn off the heat and allow the soup to cool.
6. REFRIGERATE until ready to serve. Reheat in a microwave in short bursts (about 2 1-minutes bursts for a single serving) or on the stove top on medium-low heat, stirring frequently. Do not allow the soup to boil as it will cause the milk solids to curdle. It is still okay to eat, but it just doesn't look pretty.
Serving Size: Makes six 1 1/4 cup servings