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Butternut Ginger Curry Soup

Greetings from the beautiful canyonlands of  southern Utah.
This week we're enjoying beautiful scenery and majestic cliffs in Zions and Bryce Canyons for one last getaway before school starts up again for the kiddos.

Although we're on the move, I wanted to share one of my favorite soups with you. I just made this for lunch today, and served it up with roasted chicken sandwiches. It was a hit!

Butternut Ginger Curry Soup

1 Butternut Squash
1 Granny Smith Apple
1/2 yellow onion
3 tbsp. real maple syrup
1 tbsp. freshly grated ginger
1 tbsp. curry
1 tsp. salt
4 cups chicken stock
1/2 cup heavy cream

In a large stockpot or pressure cooker, cook the peeled squash, peeled apple, and onion with the chicken stock till tender. If using a pressure cooker, chunk all three ingredients and cook on high for 15 minutes. Transfer the mixture to a blender, and puree till smooth. Add the maple syrup, ginger, curry, and salt. Pour back into the large stockpot and add the heavy cream. Whisk till smooth, and serve topped with toasted pumpkin seeds.


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