I had wanted to do this recipe during the fall season but like I said before, for some reason I couldn’t get my hands on a single butternut squash so here is a reminiscent of that period. The weather is starting to heat up again and air-cons are on full blast. Why make a spicy soup? I love a good excuse for using my curry powder.
This soup does taste like some curry dip where you pour it all over your ‘roti kosong’ but I still prefer to sip it from a bowl. You can totally leave out the curry powder and make this a simple squash soup. Also, don’t throw away the seeds of the squash. Clean away the membrane, let it dry and roast it in the oven. They’re delicious in soups and salads!
CURRIED BUTTERNUT SQUASH SOUP RECIPE
Half a butternut squash, peeled and chopped to chunks
1 leek, sliced
3 cloves garlic, chopped
1 tablespoon curry powder
1/2 teaspoon garam marsala
1 tablespoon butter
Squash seeds for garnish
1. Sweat the leeks in some butter and olive oil. Add the garlic and sautee till slightly translucent. Add squash and cook for 5 mins.
2. Add curry powder, garam marsala and chilli flakes. Cook for 5 more mins.
3. Add stock till just covering half of ingredients. Put a lid on and leave it on a low simmer till the squash is soft, about 10 – 15 mins.
4. Place everything in a blender and blitz till you have a thick soup. Pour it back into a pot. Season with salt and pepper.
5. Eat as it is or with bread.
Back 2 Back with Butternut Squash Pasta