Butternut Squash Carrot Soup
Description
This butternut squash and carrot soup recipe yields a smooth purée flavored with honey, ginger, and curry powder. It's a great cold weather dish.
Ingredients
•
2 tablespoons olive oil
•
4 shallots, diced
•
1 cup diced carrots
•
2 tablespoons chopped garlic
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2 tablespoons chopped fresh ginger
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2 pounds cubed butternut squash
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4 cups chicken broth
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3 tablespoons curry powder
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3 tablespoons honey
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1/2 teaspoon ground white pepper
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1/4 teaspoon cayenne pepper
Directions
1
Heat oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger; cook and stir until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper; bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
2
Purée soup with an immersion blender until smooth. Cook until warmed through, about 3 minutes more.