CURRIED BUTTERNUT SQUASH SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.
- Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
- Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.
- Reheat soup, seasoning with salt. Garnish with chives, and serve immediately.
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mrs Sohagi
[email protected]I can't wait to try this soup!
Eunice Fianko
[email protected]This soup is a great way to warm up on a cold day.
Jerry Rackley
[email protected]I would recommend this soup to anyone who loves butternut squash and curry.
Haram Ehsan
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
baglunge kanxa yam
[email protected]This recipe is missing some important steps. It doesn't say when to add the coconut milk or the curry paste.
WIZZARD 99
[email protected]I'm not sure what went wrong, but my soup turned out really bland. I think I might have used too much water.
Roseodemi Metseagharun
[email protected]This soup is a great way to get your kids to eat their vegetables.
Deborah Idoko
[email protected]I love how versatile this soup is. You can add different vegetables, spices, or even meat to change up the flavor.
Muhammad Tahir Unjum
[email protected]I followed the recipe exactly and my soup turned out great! It was so easy to make and it was delicious.
Shayari Sir
[email protected]This soup was a bit too spicy for me, but I know that's personal preference. I'll definitely make it again and use less curry powder next time.
chater
[email protected]I'm not a huge fan of curry, but I still enjoyed this soup. The butternut squash and coconut milk made it very creamy and flavorful.
Linda Kelso
[email protected]This soup is a great way to use up leftover butternut squash. It's also a very affordable meal.
Md Soibur
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Kuluthum Namulema
[email protected]This soup is so creamy and comforting. It's perfect for a cold winter day.
Abdullah MAHAR
[email protected]I love the addition of curry powder to this soup. It gives it a unique and flavorful twist.
Laggoune Halim
[email protected]This soup is a fall staple in our house. It's always a hit with guests and it's so easy to make.
Yonathan Mohammed
[email protected]I've never been a fan of butternut squash soup, but this recipe changed my mind. It was creamy, flavorful, and incredibly easy to make.
Abdullah Forid
[email protected]This soup was absolutely delicious! The flavors were perfectly balanced and the butternut squash was cooked to perfection.