This year at our Friendsgiving, a friend made the most delicious pumpkin and curry soup. I have been dreaming of it for the past 16 days (yeah it is THAT good). Unfortunately, my boyfriend has quite an aversion to pumpkin, we’ll just chalk it up to a childhood trauma, so the recipe required a modification-butternut squash. Now, I am not normally the biggest fan of butternut squash, or any squash, but this has me going back for seconds!!
- 2 tablespoons margarine or butter
- 1 cup onion, chopped
- 2 cloves garlic, crushed
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chicken broth
- 1 (15 ounce) can pumpkin or two butternut squash
- 1 1/2 cups evaporated milk
- Olive Oil
For butternut squash
Pre-heat the oven to 350 degrees. Slice the squash in half, long ways. Brush the squash with olive oil.
Place squash on baking tray or you can wrap the shelf in tin foil, and bake for approximately an hour, until the squash is fork tender (we ended up having to bake the squash for 1 hour and 20 minutes). Remove the squash and, set to the side and let cool (approximately 10 minutes). Once the squash has cooled, scoop the “meat” of the squash out of the rhine, and set aside.
For the soup
- Melt margarine and cook onion and garlic.
- Stir in the curry, salt, and pepper and cook for one minute.
- Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes
- Using an immersion blender, blend together all the ingredients until smooth
- Stir in evaporated milk just before serving.
- Eat it!