Curried Butternut Squash Soup

Soup Curried Butternut SquashWell brace yourselves. The weather folks say the cold is coming our way. So head on out to your favorite grocery and snap up these ingredients; this stuff is amazing! Shaping up to be a perfect weekend to stay inside, sip soup, and movie binge! Here’s what you’ll need:
On Demand
1 lb butternut squash, peeled, seeded, cut into 1 inch chunks
5 cups chicken broth
1 cup coconut milk
3 Tbs lime juice
1/4 t salt
1/2 t pepper
3/4 stick butter
1/4 cup water
1/4 cup all purpose flour
3 Tbs curry powder

Soup Curried Butternut Squash IICombine squash and broth in heavy soup pot.
Cook over medium heat 15 minutes until squash is tender.
Turn heat off.
Using a slotted spoon, transfer squash to blender, reserving broth.
Process until smooth, about 20 seconds.
Stir pureed squash back into broth.
Add milk, lime juice, salt, and pepper.
In small sauce pan, melt butter over low heat.
Add water, flour and curry.
Stir until all are combined, making a thick paste.
Turn soup heat to medium.
Stir paste into soup.
It may take a bit of work to dissolve the paste.
Turn heat to low and cook until soup thickens, about 6 to 8 minutes.

Serves 6 as entrée soup, or 12 – 16 in demitasse.
**Note: If tiny lumps of paste float on top of soup, skim them off with slotted spoon and discard.

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