Hi
how to cook Spicy Butternut Squash Soup easy method
Preparation time: 15 minutes
Cooking time: 30 minutes
1 butternut squash (about 1.125 kg / 2 ¼ lb)
5 ml (1 tsp.) Of canola oil
1 chopped onion
2 cloves garlic, minced
10 ml (2 tsp.) Of powder or soft curry paste
750 ml (3 cups) chicken broth or vegetables to reduced sodium
30 ml (2 tbsp.) Cilantro or chopped fresh parsley (optional)
1 ml (1/4 tsp.) Freshly ground pepper
75 ml (1/3 cup) of plain Greek yogurt 0% fat (optional)
Peel the squash with a vegetable peeler. Cut squash in half crosswise, then cut each half in half lengthwise. Remove seeds. Chop the squash into equal pieces (about 2.5 cm / 1 inch) and set aside.
In a pot or large saucepan, heat oil over medium heat and add onion, garlic and curry powder. Cook, stirring, for about 2 minutes or until the ingredients begin to soften. Add chopped squash, broth and cilantro, if desired. Boil. Once boiling, reduce heat to simmer gently, cover and cook for about 25 minutes or until squash is very tender.
Remove from heat and cool slightly. In batch pouring in a blender or with a hand blender, purée the soup puree until smooth. Stir in pepper. Serve with a dollop of yogurt if desired.
Makes 6 servings.
to visit :
Comments
Post a Comment