Curried Butternut Soup

We still aren't done with the kitchen renovation, but Kirk has been managing to put together some healthy garden meals anyway (even though washing the dishes in the upstairs bathtub is no fun). Last night we had a new Curried Butternut Soup:

Photo credit: Tiegan Trach
(who could not resist eating most of it first)

Curried Butternut Soup
2 medium red onions, finely diced 
4 Tbs. butter
Salt and pepper to taste
2 small butternut squash, peeled, seeded, and diced
4 cups chicken stock
8 cups water
1 Tbs. ginger garlic paste
1 Tbs. curry powder
1/2 cup half and half

1. In a large stock pot, melt the butter and sauté the onions on medium heat until soft. Generously season with salt and pepper.

2. Add the butternut squash to the pot with the onions and stir, then add chicken stock and water. Cover the pot and allow to simmer over medium heat for about 30 minutes or until butternut squash is cooked through.

3. Add the ginger garlic paste and curry powder, then use an immersion blender to puree the soup until very smooth.

4. Stir in the half and half and adjust seasoning — a pinch or two of cayenne is also a good addition. Serve hot.

This was a quick and easy dish that didn't take a lot of dishes (something that's pretty important when you're working without a dishwasher!). It's great with some good, crusty bread and butter on the side — definitely a good, warming dish for the fall!


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