Back To Recipes

Curried Butternut Squash Soup

Serves 4
Prep Time 15 minutes
Total Time 45 minutes
Suitable for Vegetarians
Ingredients

2 tablespoons olive oil

1 onion, chopped

1 shallot, minced

3 cloves garlic, minced

1 butternut squash, peeled, seeds removed and cut into 1” cubes

2 litres chicken stock

2 tablespoons curry powder

1 tablespoon cumin

½ teaspoon coarse salt

½ teaspoon pepper

3 tablespoons honey

4 teaspoons crème fraiche or natural yogurt for garnish

Directions
  1. Heat oil in a large pot, add the onion, shallot and garlic and cook for 2- 3 minutes or until beginning to lightly brown.
  2. Add the cubed squash, broth, curry powder, cumin, salt and pepper and cook for a further 15 – 20 minutes over a medium-low heat.
  3. Remover the pot from the heat, let cool for 10 minutes or so.
  4. Place soup in batches into a blender and blitz until you have a puree.
  5. Reheat soup when ready to serve and garnish with crème fraiche or yogurt. 

When it starts to come into autumn, it is time to bring out the soup pots. Nothing says it autumn like butternut squash. It is that one vegetable that lets me know what time of the year it is. With the addition of curry and cumin to this soup gives the soup a nice spicy finish. 

Slide through the images and explore a new recipe today
Recipe Finder
Recipe Labels
Ingredients
Seasons
Stuart's Kitchen App Available for Ipad and Iphone

 

Stuart’s Kitchen APP for the IPhone, IPod Touch and the IPAD makes cooking in your kitchen easy. Watch Stuart’s Kitchen and after the show download the APP and follow the recipes step by step in video format.

ad image
Preparing mini appetizers with Alison in Napa.
Photoshoot in my friend Pete’s incredible kitchen
picking some fresh vegetables…all organic!
Enjoying my blueberry pancakes , check them.
Me during my latest photoshoot.