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!
My favourite curry powder, of course use
any curry powder to your preference
CURRIED BUTTERNUT SQUASH SOUP RECIPE
Ingredients;
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
Chilli flakes
Vege stock
Salt
Black Pepper
Olive oil
Squash seeds for garnish
Steps;
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.
Enjoy!
Back 2 Back with Butternut Squash Pasta
Something random;
Nasi Lemak Lover says
I have the same bottle of curry powder, it taste like Maggi mee curry ho..Your soup sound so comfort!
Sharon says
Hi Sonia!! Thanks for dropping by, this curry powder taste great on anything, i really love it.
Syamimah says
Where can we find the curry powder??
Sharon says
Hi, you can find curry powder everywhere…supermarkets, small grocery shops, online…