Curried butternut squash soup
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 big onion chopped
  • 1 cup leek chopped
  • 2-3 tablespoons olive oil
  • 4 big potatoes (about 5 cups chopped in cubes)
  • 4 cups (500 gr) butternut squash chopped in cubes
  • 2 bay leaves
  • 1 or 2 tablespoons mild curry powder (up to taste)
  • 2 tablespoons thyme
  • 1 tablespoon vegetable stock powder
  • 2 litters of hot water
  • 1 can coconut milk
  • salt
TOPPINGS TO SERVE
  • Juice of 2 lemons
  • 5-6 tablespoons of coconut milk
  • 5-6 tablespoons olive oil
  • 2-3 tablespoons fresh chopped cilantro
Instructions
  1. Bring a large saucepan over medium heat, add olive oil, onions, chopped leeks and sauté for 3-4 minutes.
  2. Add 2 liters of hot water, chopped potatoes, butternut squash, curry powder, bay leaves, thyme, vegetable stock, coconut milk and season with a pinch of salt. Simmer for 30-35 minutes or until the potatoes and pumpkin become soft.
  3. Use an immersion blender, or transfer soup to a blender, and purée until creamy and smooth.
  4. Taste and adjust seasonings adding salt if needed.
  5. Serve with lemon juice (up to taste), drizzle with 1-2 tablespoons olive oil and coconut milk.
Notes
5-6 Servings
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/curried-butternut-squash-soup/