I make this soup on a regular basis, but there is no actual recipe/amounts. You use what you have!! During winter I love a hearty soup on a cold day.
Curried Butternut Squash and Carrot Soup
Ingredients:
1 small butternut squash, diced
some carrots, diced I use around a pound or so
1 onion, diced
Garlic to taste
Chicken or veggie stock, especially if you want it to be vegetarian
Tablespoon of marg/butter/oil
Curry Paste/powder or spices
Salt & pepper
Milk/Cream/Coconut Milk/Milk alternative
When you read through what I did you'll get a better idea of how much I used of everything.
Prep the butternut squash, carrots, and onion. Smaller you dice them the faster they cook.
Melt marg and saute the diced veggies and garlic on medium hear for around five minutes
Add the curry paste/powder/spices along with salt and pepper and saute for another minute. I use the curry paste and used a heaped teaspoon as I like things to be mild.
Cover the veggies with your stock. I used around 3/4 of a litre. Bring to a boil, turn down the heat to a simmer and then cook for 20 to 25 minutes until veggies cooked through.
Blend the soup until it is nice and smooth. Now "thin" the soup with milk, or milk substitute until you are happy with the consistency. Some people like it thicker, some people like it thinner. I personally like a thick soup.
This will feed four.
