Curried Squash Soup

A warm and comforting soup with a spicy kick of curry and ginger.

Curried Squash Soup

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.

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