Butternut Cream Soup
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This satisfying soup gets its creaminess from pur?ng the vegetables and not from added cream. The swirl of red pepper garnish adds colourful flair.
Servings: 6
Ingredients:
| 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% |
Suggested Recipes
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2 tbsp (25 mL) butter
1 large onion, chopped
3 cloves garlic, minced
2 tsp (10 mL) minced gingerroot
1-1/2 tsp (7 mL) curry powder
1/2 tsp (2 mL) each salt and pepper
5 cups (1.25 L) cubed peeled butternut squash
1 large potato, peeled and diced
4 cups (1 L) vegetable or chicken stock
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) tomato paste
1/3 cup (75 mL) milk or 10% cream
Red pepper Pur?
2 sweet red peppers
Preparation:
Red Pepper Pur? 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, pur?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 pur?
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, pur?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 pur?
Source
Canadian Living Magazine: October 2007
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