Curried Squash Soup Recipe
The curried squash soup is a savory and spicy soup made with squash potatoes and carrots with hint of curry powder. Cooked in homemade chicken broth, the curried squash soup can be served as a snack or as a main course dish.
Ingredients
2 tsp olive oil 10 mL
2 leeks, trimmed and chopped 2
2 cloves garlic, finely chopped 2
1 tsp curry powder 5 mL
1 large carrot, diced 1
1 large potato, peeled and diced 1
4 cups diced squash (1 1/2 lb/750 g) 1L
4 cups homemade chicken stock or 1 10-oz/284 mL tin chicken broth plus water 1L
Salt and pepper to taste
2 tbsp toasted sliced almonds 25 mL
Directions
Heat oil in large saucepan or Dutch oven.
Add leeks and garlic.
Cook over low heat until wilted and tender.
Add curry powder.
Stirring constantly, cook for 30 to 60 seconds.
Add carrot, potato, squash and stock.
Bring to boil.
Reduce heat and cook gently for 30 minutes, or until vegetables are tender.
Puree soup.
Season with salt and pepper to taste.
Serve sprinkled with sliced almonds.
Add leeks and garlic.
Cook over low heat until wilted and tender.
Add curry powder.
Stirring constantly, cook for 30 to 60 seconds.
Add carrot, potato, squash and stock.
Bring to boil.
Reduce heat and cook gently for 30 minutes, or until vegetables are tender.
Puree soup.
Season with salt and pepper to taste.
Serve sprinkled with sliced almonds.
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