Butternut squash and carrot soup--perfect for a winter's day.
Ingredients
- olive oil: 2 Tbsp
- shallots: 4 piece (diced)
- carrots: 1 cup (diced)
- garlic: 2 Tbsp (chopped)
- fresh ginger: 2 Tbsp (chopped)
- butternut squash: 2 pound (cubed)
- chicken broth: 4 cups
- curry powder: 3 Tbsp
- honey: 3 Tbsp
- ground white pepper: 0.5 tsp
- cayenne pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
-
Puree soup with an immersion blender until smooth. Cook another 3 minutes.
