Recipes

Curried Squash and Carrot Soup

Serves 8 to 10
 
2 tbsp. (25 ml) vegetable oil
2 tbsp. (25 ml) melted butter
1 cooking onion, peeled and cut in quarters
4 c. (1L) peeled, cubed butternut squash      
3 c. (750 ml) carrots cut into 2-in. (5-cm) pieces
1 large clove garlic, minced
1-1/2 to 2 tsp. (7 to 10 ml) curry powder or garam masala                                                  
6 c. (1.5L) chicken or vegetable broth
plain yogurt for garnish
cilantro for garnish                                        
 
1. Combine half of the vegetable oil, butter, onion, squash and carrots in a large bowl. Gently toss.
2. Place on a baking sheet and roast in a preheated 400F (200C) oven for 30 minutes or until just starting to caramelize. (Make sure the onion does not burn).
3. Place remaining oil in a stock pot and heat over medium heat. Add the garlic and cook until soft.
4. Add the curry powder and cook a further minute.  Add the vegetables and broth and bring to a simmer. Simmer for 10 to 15 minutes.
5. Puree the soup with an immersion blender until very smooth.  If the soup is too thick, add some additional broth.
6. Season with salt to taste.
7. Ladle into bowls and garnish with a dollop of yogurt and a sprig of cilantro.