Comfort food at its best. This time of the year, squash is plentiful and packed with nutritious benefits. Butternut squash is one of the most popular winter squashes and contains a huge amount of Vitamin A, packed with Vitamin C and E as well as B Vitamins, is fiber-rich, low in calories and very versatile. Besides roasting it, making soup is one of the most common ways to prepare this nutritious squash.
This soup is so easy to make and because butternut squash cooks so quickly, it is ready in less than 30 minutes!
Makes 4-5 servings
4 cups peeled and cubed butternut squash
2 Tbsp light oil, like canola or sunflower
3 cloves of garlic
1/4 cup diced onion
1 Tbsp fresh grated ginger root
1 Tbsp curry powder
4 cups chicken stock
1 tsp thyme
salt and pepper to taste
Sauté onions until translucent, add garlic and ginger. Stir and cook for a few moments, just until the garlic is soft. Add the squash, season with curry powder, thyme, salt and pepper. Pour in the chicken stock, cover and simmer for about 15 minutes, stirring occasionally. Remove from heat and either blend it in a blender (1/2 at a time) or puree with a hand blender until smooth. Check and adjust the seasoning, simmer for a few more minutes. Pour into bowls, stir in a little milk (optional) and enjoy !
There are so many ways to change this recipe up to your preferences.. Use different herbs or make it spicy.
Of course, it tastes better the next day, if there is any left 😉