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Curried Winter Squash Soup
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Curried Winter Squash Soup

Prep Time20 minutes
Total Time1 hour
Keyword: butternut squash, pumpkin, soup, soup series, vegetarian
Yield: 6 people

Ingredients

  • 3 t olive oil
  • 1 t ground turmeric
  • 1 t ground coriander
  • 1 t garam masala
  • 1 t ground cumin
  • 1 t paprika
  • 1 lb butternut, acorn or other winter squash
  • 1/2 lb carrots peeled + cubed
  • 1 large onion sliced
  • 2 leeks diced
  • 3 cloves garlic whites chopped
  • 3 cups carrot juice, or vegetable stock crushed
  • 1/2 c crème fraîche or coconut cream s/p tt

Instructions

  • In a large saucepan, add oil and spices on medium heat. Gently swirl the pot until spices begin to sizzle become aromatic. Add onions, garlic and leeks and sweat until soft. Lower heat, add squash and carrots and cover.
  • Remove from heat and let cool for 5 minutes. Transfer soup to blender and blend until smooth and velvety. Add more juice/stock if needed. Transfer back to pot and season to taste.
  • Once topped, transfer to refrigerator to set for 30 min. Remove from refrigerator and medallions are ready to serve. store in airtight container with parchment between layers. Keep in a cool dry place, or in the refrigerator.