This soup has flavors like curry powder, ginger, and cumin blended together. It's perfect for when you're feeling a little cold and crave something warm and comforting.
Winter squash are very strong and can last for a long time.
You can harvest a fruit in November and still eat it in February. However, if you eat the fruit in November, it may not be as good as if you ate it in February.
For the last month, I've had a craving for curry-flavored squash soup. And for the last month, the squash I picked out for this purpose has been waiting for me in the kitchen every morning.
The stars aligned and created a soup that is curry flavored. Let make Curried butternut soup in no time, it's delicious and healthy
Ingredients
2 tbsp olive oil
1 tbsp cumin seeds
2 garlic cloves, minced
1 small onion, diced
1 tbsp lemon juice
1/2 tsp tumeric powder
2 cups butternut squash
1/2 tsp ginger paste
1 can white kidney beans
1 tbsp tomato paste
1/2 tsp salt, to taste
4 cups of vegetable stock
2 tbsp corn starch mixed with veg stock from soup
1 tbsp coconut cream Handful sage, fried with olive oil and salt
Method
1. Add oil, cumin seeds, garlic and ginger to a medium pot. Simmer for 5 minutes
2. Add butternut squash and pan fry for 10 minutes mixing and cooking until squash is tender.
3. Add the rest of the ingredients except corn starch
4. Take a cupful of veg stock from the pan and add your corn starch and mix
5. Add to pot and bring to boil. Simmer for 10 mins Taste for salt and lemon.
6. Garnish with red chili flakes and sage
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