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Curl up with some curried butternut squash soup

Posted on Oct 8, 2016 in Newsletters, Recipes & Entertaining by | Comments
Curl up with some curried butternut squash soup
 

C

hef Brian brings out some of the best of fall in this creamy curried butternut squash soup with crispy leeks. Dig in!

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Equipment

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  • icon-canolaoil
  • icon-leek
  • icon-carrots
  • icon-apple
  • icon-butternutsquash
  • icon-salt
  • icon-curry
  • icon-chickenbroth

Ingredients

  • 2 Tbsp Canola Oil
  • 1 Leek (white and light green parts only) washed and diced. Save the green parts for the crispy leeks.
  • 2 Carrots washed, peeled, and diced.
  • 1 Apple (Honey Crisp or Granny Smith) washed, cored, and diced
  • 1 Butternut Squash (medium sized) peeled and diced. (About 4 cups.)
  • 1 Tsp Kosher Salt
  • 1 1/2 Tbsp Curry Powder
  • 4 Cups Chicken Broth

Directions

For The Soup

  1. Heat the canola oil over medium heat in the large pot
  2. Add the leeks, carrots, apple and squash and begin to cook to soften them
  3. Add the salt and continue cooking until everything is soft, about 5 minutes
  4. Add the curry powder and stir to coat with the softened vegetables
  5. Add the chicken broth and bring to a boil
  6. Reduce the heat to medium low and simmer until the squash is tender, about 30 minutes
  7. Use an immersion blender to puree soup, adjust seasoning with salt if necessary

For The Crispy Leeks

  1. While the soup is simmering, thoroughly wash the green parts of the leek and pat dry with paper towels
  2. Cut the green parts into thin strips
  3. Heat a small sauté pan over medium heat and add enough canola oil to coat the bottom
  4. Pan fry the leeks until they are crispy
  5. Remove them from the pan and place on a paper towel lined plate; season with salt

 
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