I just came across this recipe in my collection and realized I haven't made it in years and I am not sure why! It is an amazing soup that incorporates lots of flavour sensations with the curry/garlic seasonings mixed with the flavour packed squash. It's a "must make" at least one a winter and I am officially putting back in my soup rotation! It's an easy soup to make and weighs in at only 180 calories per bowl! How can you resist that combination?
Ingredients
1 tbsp of butter
2 large onions, chopped
3 cloves of garlic, minced
1/2 cup of chopped fresh parsley
1 1/2 tsp of curry powder
6 cups of butternut squash, cubed
3 cups chicken stock
2 cups milk
1/2 tsp salt
1/4 tsp salt
1/2 cup of toasted sliced almonds
2 tbsp of sweet red pepper, minced
In a large saucepan melt butter over medium heat, add onions, garlic,1/4 cup of the parsley, curry powder and cook until onions are soft, approx 8 minutes
Add squash and stir allowing it to cook for 2 minutes
Add stock and bring to a boil
Reduce heat to medium/low and simmer covered for 15 minutes or until squash is tender
Remove from heat and let it cool
In small batches, add mixture to a blender and process until smooth, returning to saucepan
Add milk, salt and pepper, heat over medium heat for 3 to 5 minutes until heated throughout
Ladel into bowls and garnish with toasted almonds, minced pepper and parsley
Serve with a glass of Australian red and you are sure to chase away the chills! Enjoy
No comments:
Post a Comment