Butternut Squash Soup
Dhurga
ingredients
- 1 1/2 tablespoon butter
- 1/2 onion chopped
- 1 tablespoon curry powder
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- 1 tablespoon minced fresh ginger
- 1 1/4 cup vegetable or chicken broth
- 4 cups diced butternut squash
- 1 1/2 cup diced apple
- 1 can coconut milk
- salt
directions
- 1
Saute butter and onion.
- 2
Add curry powder, cinnamon, clove, ginger, chili powder.
- 3
Add broth and bring to a boil.
- 4
Add squash, apples, salt to taste. Simmer for 45 minutes.
- 5
Remove squash and apples and puree in blender.
- 6
Add puree, reserved liquid, 1 can of coconut milk, simmer for 10 minutes. Add up to 1 1/4 cup more broth until soup is desired consistency.
- 7
Garnish with cilantro.
Source: Ithaca '03
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