Wednesday, October 6, 2010

Curried Butternut Squash Soup

Have you heard of the song that is played everywhere during holiday season in U.S  which goes something like "It's the most wonderful time of the year" . I think that line is appropriate for fall than winter. I love spring and fall of all the seasons.

I had bought a butternut squash to make Kadagu Puli but, it has been so cold for the past couple of days here that I decided to make soup of it. I have seen many recipes of this where in, they roast the vegetables in the oven. I did it on the stove top which gets done faster compared to the oven method. I did not follow any recipe in particular, but this one is definitely inspired by many of the butternut squash soup recipes out there on food network.

Ingredients:
Butternut squash - peeled, cubed about 4 cups
Carrots - 3 medium peeled and cut into chunks
Red Onions - 2 small cut into chunks
Apple - 2 small peeled and cut into chunks
Oil - 2 TBSP
Water or vegetable broth -  2 1/2 cups (Increase it to 3 cups if you like the soup thin)
Salt - to taste
Pepper - to taste
Milk or Heavy cream or half and half - 1/2 - 3/4 cup (I used just 1/2 cup) - optional. If not using, increase the quantity of broth or water.
Curry Powder - 3 tsp or to taste (the one I have is a mild one)

Method:
Heat oil in a pan. When hot, add onions. Saute for a minute. Add the remaining vegetables. Sprinkle salt and pepper and let it roast for a while. Stir occasionally. When the vegetables start sticking to the pan, add about a cup of vegetable broth or water. Cover with a lid and let it cook. When all the vegetables are tender, add curry powder and stir. Turn off the heat and let it cool down a bit. Take them in a blender when cool enough to puree (or you could use an immersion blender if you have one). Add part of the remaining water or vegetable broth to facilitate the motor while making a puree. Return the puree to the pot. Add all of the remaining water/vegetable broth and bring to a simmer. Add milk or cream if using and stir. Let it all come to a slow simmer. Adjust the seasoning if required. Serve hot/warm with some toasted bread or bread croutons. I served with some toasted bread.

Enjoy!! Pin It

7 comments:

  1. Very tempting soup, prefect for cold evening dinner..

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  2. yes its raining here in Bangalore and we also need something hot and slurpy to comfort ourselves. never made pumpkin soup before but will try this recipe this season.

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  3. Love the creamy soup and love the spoon. :)

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  4. Adding apple should be interesting! I usually do with squash and onion. Shall try this recipe next time.

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  5. Sounds interesting and unique
    http://shanthisthaligai.blogspot.com/

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