Sunday, October 13, 2013

Curried Butternut Squash Soup

Last month I made a butternut squash and apple soup that I decided was a bit too sweet. To make a more classic butternut soup, I've increased the amount of squash, and switched to tart Granny Smith apples for this version. A touch of soy creamer adds a nice layer of richness.

  • 2 teaspoons canola oil
  • 1 cup thinly sliced leek
  • 1 tablespoon curry powder
  • 1 tablespoon vegan brown sugar
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 5 chopped garlic cloves
  • 6 cups peeled and chopped butternut squash
  • 6 cups water
  • 4 cups peeled and chopped Granny Smith apple
  • 1/3 cup plain non-dairy creamer
  • 3/4 teaspoon salt
  • 2/3 cup minced fresh cilantro
1. Heat the canola oil in a Dutch oven over medium heat.  Add the leek, curry powder, brown sugar, cumin, ground red pepper, and garlic.  Cook for 2 minutes, stirring frequently.

2. Add the squash, water, and apple. Bring the mixture to a boil, then cover, reduce heat, and simmer for 25 minutes.

3. Transfer half of the soup to a blender and process until smooth; transfer to a large bowl.  Repeat with the remaining soup, then return the pureed soup to the pan.  Stir in the creamer and salt, and cook for 1 minute, to heat thoroughly.

4. Ladle 1 cup soup into each of 10 bowls, and sprinkle each serving with about 1 tablespoon cilantro.

Perfect for a light fall lunch with a handful of walnuts and plump fresh figs.

Nutrition Info:
10 servings (1 cup), Calories 139

Tasting Notes:
I definitely got the savory, butternut flavor I was hoping for this time around. If you like curry powder, then this recipe is for you - much more forward than in my Curried Squash-Apple Soup. That said, I'd leave out the ground red pepper, as the curry makes it plenty spicy enough. The cilantro on top is a nice contrasting flavor.


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