Recipes For Butternut Squash Soup With Curry
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Pour the chicken stock into the pot and bring to the boil.
Recipes for butternut squash soup with curry. Cook and stir until the onion is soft about 10 minutes. Once the oil is shimmering add squash onion garlic curry paste coriander cumin salt and red pepper flakes to skillet. Using a handheld immersion blender or working in batches with a countertop blender carefully blend the mixture until smooth.
Add curry powder and turmeric and cook until evenly coated about 2 minutes. Cut the butternut squash onions and apples in 1 inch cubes. Place them on a sheet pan and toss with the olive oil 1 teaspoon salt and 1 2 teaspoon pepper.
Add coconut milk vegetable broth maple syrup or coconut sugar and chili garlic paste optional for heat. Add enough water to cover. Preheat the oven to 425 degrees f.
Cook and stir onion and garlic in hot butter until softened and browned 10 to 15 minutes. Bring liquid to the boil reduce heat to medium low and simmer until squash and apples are softened about 15 minutes. Bring mixture to a boil reduce heat to low and simmer until squash is tender about 15 minutes.
Cover and let simmer until the butternut is fork tender about 10 to 15 minutes. Stir in the pears and the reserved squash and simmer until the pears are very soft about 30 minutes. Then cover and cook for 4 minutes stirring occasionally.
Stir in the onion garlic ginger curry powder and salt. Add butternut squash and season with salt pepper curry powder and ground cinnamon. Stir chicken broth squash curry powder salt cumin and cayenne pepper into onion mixture.
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