Simply eating


Veg: Butternut squash and corn curry soup

Many people find soups boring and they don’t see the challenge of a warm, hearty one.  I must admit that soups are for me the essence of comfort food, my favourite dishes to cook and autumn/winter are the best seasons for experimenting.

Butternut squash and corn curry soup

Ingredients:

  • 1 big onion
  • 2 corn cobs
  • 1 medium size butternut squash
  • 2 tbsp curry powder
  • 4 tbsp olive oil
  • 1 knob of butter
  • salt & pepper
  • hand mixer
  • optional: you can use a vegetable stock cube, but I prefer to keep the natural flavours by using water

Cooking time: 10 mins to prepare the veggies, 20 mins to cook

Preparation: Not much preparation but still you need to chop the onion and prepare the cubes of the pumpkin, by peeling it, cutting it in half, removing the seeds and chopping in cubes of 2-3 cm. Using a sharp knife  slice off the corn off the cob. You will have to fry half of the quantity, half you will add to the soup.

Cooking:

In a big soup pan, fry the onions with 2 tablespoons of olive oil until golden brown (about 2 minutes). Add the curry powder, the squash and fry for about 1 minute. Add the water to cover the squash and boil for 10 mins, then add half of the corn and boil for 5-10 mins until the veggies are ready (soft but not too mushy). Once the veggies are ready, just blend the mixture. If is too thick, then you can add more water.

While your soup is boling place 2 tablespoons of olive oil and the knob of butter in a frying pan. Once they are melted add half of the corn and fry for about 6-8 minutes.

Serve the soup with the fried corn as decoration.

You can also freeze this soup and only fry fresh corn for serving.

Enjoy

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1 Comment so far
Leave a comment

I made this recipe for dinner today and it was delicious!!! Thanks a lot!!!

Comment by Noelia




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