Quick Cream of Squash Soup
Ready in 30 minutes
Yield: 4 – 6 servings
In a medium-sized soup pot, heat:
2 tablespoons olive oil
Add:
1 teaspoon ginger, crushed and chopped
Stir frequently until its aroma comes out. Add:
2 shallots, peeled and chopped
Saute for a minute and put in:
3 cloves garlic, peeled and chopped
Continue cooking until translucent. Add:
1 medium-sized butternut squash, peeled and
cut into 1 cm. cubes
Saute for about 5 minutes, frequently stirring. Add:
1 teaspoon turmeric
1 teaspoon curry powder
Stir for a minute. Pour in:
2-3/4 cups chicken stock or vegetable stock
Bring to a quick boil and bring down to a simmer until
squash is tender. Add:
6 ounces canned coconut milk
While the liquid is simmering, blend with an immersion blender until smooth. Or after the liquid simmers, you may transfer to a blender. Blend by batches starting on low speed with kitchen towel over blender cover. Only half-fill the blender. Blend until smooth. Add a little stock if consistency is too thick. Return to the pot.
Continue cooking over low heat for another minute, regularly
stirring. Season to taste with:
fine salt
ground white pepper
On soup bowls, garnish with:
fresh cilantro
Sprinkle with:
a dash of cayenne pepper
Serve hot with dinner rolls or with your favorite bread.
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