Butternut Cream Soup
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 158 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 28 g |
| fibre | 4 g |
| chol | 11 mg |
| sodium | 669 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 11 |
| vit A | 109 |
| vit C | 142 |
| folate | 17 |
This satisfying soup gets its creaminess from pureeing the vegetables and not from added cream. The swirl of red pepper garnish adds colourful flair.
Ingredients
- 2 tbsp butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tsp minced gingerroot
- 1-1/2 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 5 cups cubed and peeled butternut squash
- 4 cups vegetable stock or chicken stock
- 2 tbsp lemon juice
- 2 tbsp tomato paste
- 1/3 cup milk or 10% cream
- 1 large potato, peeled and diced
- Red Pepper Puree
- 2 sweet red peppers
Preparation
Red Pepper Puree On baking sheet, broil red peppers, turning twice, for 20 minutes or until charred. Let cool. Peel, remove membranes and seed. Pur?in blender or food processor until smooth. Strain through fine sieve. (Make-ahead: Refrigerate in airtight container for up to 48 hours.)
In large saucepan, melt butter over medium heat; fry onion, garlic, ginger, curry powder, salt and pepper, stirring occasionally, until softened, 3 minutes.
Stir in squash and potato until coated. Add stock, lemon juice and tomato paste; bring to boil. Reduce heat, cover and simmer until very tender, about 20 minutes.
In batches, puree soup in blender or food processor; strain through fine sieve into bowl, mashing any lumps through sieve. (Make-ahead: Let cool; refrigerate in airtight container for up to 48 hours.)
In clean saucepan, heat soup with milk over medium heat until hot but not boiling.
Ladle soup into warmed serving bowls. Garnish with dollops of red pepper puree.
In large saucepan, melt butter over medium heat; fry onion, garlic, ginger, curry powder, salt and pepper, stirring occasionally, until softened, 3 minutes.
Stir in squash and potato until coated. Add stock, lemon juice and tomato paste; bring to boil. Reduce heat, cover and simmer until very tender, about 20 minutes.
In batches, puree soup in blender or food processor; strain through fine sieve into bowl, mashing any lumps through sieve. (Make-ahead: Let cool; refrigerate in airtight container for up to 48 hours.)
In clean saucepan, heat soup with milk over medium heat until hot but not boiling.
Ladle soup into warmed serving bowls. Garnish with dollops of red pepper puree.
Source : Canadian Living Magazine: October 2007
- Keywords : Soup; Squash; Cream; Red pepper; Simmer;
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