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Madras
Curry Butternut Squash Soup
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2
T olive oil
2 T butter
1 1/2 c chopped onion
2-3 T Dulcet Madras Curry Rub
2 cloves garlic, minced
8 c diced butternut squash, about a 3 lb squash
1 ½- 2 quarts vegetable or chicken stock
1 bay leaf
salt and pepper
1 c cream (optional)
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1.
Place soup pot over medium heat, add the oil and butter.
2. When the butter has melted, add the onion, stir to
coat with oil, cover pot and smother for 6 minutes stirring occasionally to prevent onions from browning.
3. Add the garlic and 2 T of the Dulcet Madras Curry Rub. Cook for an additional minute stirring constantly.
4. Add the butternut squash, 1 1/2 quarts of stock and bay leaf, and heat to a simmer.
5. Reduce the heat to low and simmer uncovered until squash is soft, about 45 minutes.
6. Remove bay leaf, season with salt & pepper and the additional T
of Madras Curry, if desired.
7. Soup can be served as is, or you can use a potato masher to
make a chunky puree it, or it can be blended using an immersion blender or food processor for a smooth pureed soup. Add additional stock for desired consistency.
8. Add cream if using.
To
contact
us, please email GreatFood@DulcetCuisine.com
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