A warm and comforting soup with a spicy kick of curry and ginger.
Curried Squash Soup
- 1 medium onion, diced
- 2 large cloves garlic, minced
- 6 cups peeled, seeded and chopped butternut squash
- 2-3 tsp curry powder
- 1 tsp minced fresh ginger
- 1/4 tsp turmeric
- 2 1/2 cups water
- 1 cup frozen peas, thawed
- 2 tbsp lime juice
In a medium pot, cook onion and garlic for 5 minutes over medium heat until onion softens, adding a splash of water if it starts to stick. Add squash, curry, ginger, turmeric and water and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until squash can be easily pierced with a fork. Remove from heat and blend with an immersion blender until smooth. Stir in peas and lime juice. Serves 3.