Creamy Butternut Squash Soup
From: Hope, Chicoutimi, Quebec, Canada
Comments: This soup is perfect to start a meal, before serving a kidney bean rice, coconut milk fish curry, meal that will end by serving a frozen lime pie.
For a change, serve a creamy cauliflower soup instead of this creamy butternut squash soup, using cauliflower flowerets instead of butternut squash; it is then necessary to omit lemon juice and tomato paste.
This creamy soup can also be prepared using 4 cups [1 L] peeled carrot pieces instead of butternut squash; then add 1/4 cup [160 mL] freshly squeezed orange juice to chicken broth, along with lemon juice and tomato paste.
Servings: 6
IngredientsPreparation
  • 2 tablespoons [30 g] butter
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 2 teaspoons [10 mL] freshly finely chopped ginger
  • 1 1/2 teaspoons [7.5 mL] curry powder, or to taste
  • 1/2 teaspoon [2.5 mL] salt
  • 1/2 teaspoon [2.5 mL] pepper
  • 5 cups [1.25 L] butternut squash cubes, peeled and seeded
  • 1 large peeled potato, diced
  • 4 cups [1 L] chicken broth
  • 2 tablespoons [30 mL] freshly squeezed lemon juice
  • 2 tablespoons [30 mL] tomato paste
  • 1/3 cup [80 mL] milk or [10%] cream
  • Into a large casserole, melt butter over medium heat.
  • Using a wooden spoon, mix in chopped onion, garlic and ginger, curry powder, salt and pepper; cook for 3 minutes, stirring still using the wooden spoon for 3 minutes, until onion has softened.
  • Add butternut squash cubes and potato dices; mix until well coated.
  • Stir in chicken broth, lemon juice and tomato paste; bring to a boil.
  • Lower temperature, cover and simmer soup for approximately 20 minutes, until all vegetables pieces are really soft.
  • Into a blender or a food processor, puree mixture for as long as needed to get a really smooth mixture.
  • Creamy soup can be prepared up to this point and refrigerated, covered, for up to 2 days.
  • Pour butternut squash puree into a clean casserole.
  • Just before serving, using a wooden spoon, stir in milk or cream.
  • Reheat soup over medium heat, without boiling.
  • Serve.