Butternut Squash Soup

Votes: 2

Time: 1 hour 40 min.
Complexity: average
Servings: 4 - 6

Curry powder gives Claire Robinson's pumpkin soup its vibrant color.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 butternut squash (1.4 kg)
Olive oil for baking, plus 2 tbsp.
Coarse salt and coarsely ground black pepper
2 shallots, chopped
1 liter of chicken broth
2 tsp curry powder

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, shallots, curry

Cooking the dish according to the recipe:

Preheat oven to 190°C.

Cut the pumpkin in half through the stem and remove the seeds. Spray the cut sides with oil, season with salt and pepper, and place the pumpkin cut-side down on a baking sheet. Bake until tender, about 1 hour. Remove the pumpkin from the oven, flip it over, and let it cool enough to handle.

Separate the pulp from the skin, place in a bowl, discard the skin.
In a large saucepan or Dutch oven with a lid, heat 2 tablespoons of oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the pumpkin flesh, chicken broth, and curry powder. Bring to a boil. Reduce heat and simmer, covered, until the pumpkin is tender, about 10 minutes.

Let the pumpkin mixture cool for about 5 minutes, then transfer to a blender. Puree the soup in batches until smooth, transferring the puree to a clean saucepan. Season the soup with salt and pepper to taste and simmer for a few more minutes over medium heat to blend the flavors.

Ladle the soup into serving bowls and serve immediately.

Categories:

recipe / Soups / Creamy soups / Pumpkin dishes / Pumpkin soups / Claire Robinson

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