Ginger Butternut Curry Soup

This is a one-blender meal, for sure! Creamy, satisfying, and full of nutrition.

If you have a pressure cooker, it's even faster!

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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