Curried Butternut Squash Soup

By Jaymers

Ingredients

• 1 2-lb butternut squash, peeled, seeded, diced into cubes (~4 cups)
• 3 carrots, sliced into circles
• Olive oil
• 1 tsp butter
• Salt
• 1 large yellow onion, chopped
• 2 tsp yellow curry powder
• 1 tsp cayenne pepper
• a dash of ground cumin
• 1 Tbsp minced fresh ginger
• 3 C chicken stock
• 1 tsp salt
• 1/2 C sour cream (can substitute plain yogurt)
• 1/4 C chopped fresh cilantro (can substitute parsley)
• 1/4 C cashew pieces, chopped
• Read more: http://www.simplyrecipes.com/recipes/curried_squash_soup/#ixzz3Gid6IXMC

Preparation

Step 1

1. Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil.

2. Working in two batches so as not to crowd the pan, add the cubed butternut squash and carrots to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash.

3. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out.

4. Add more oil and butter for the additional batches. Remove from pan and set aside.

5. Heat another tablespoon of olive oil in the pot, on medium heat.

6. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, cayenne pepper, cumin, and fresh ginger, and cook for a minute or so longer.

7. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.

8. Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot.

9. Cook for 40 minutes until squash is completely tender.

10. Use an immersion blender to blend the soup smooth. Add more salt to taste if needed.

11. Serve in individual bowls with a dollop of sour cream and some chopped cilantro or chopped cashews.