Curried Ginger Butternut Squash Soup

One of the new things I’m focused on learning this term is how to cook the various kinds of squash. I thought I’d start out with butternut squash since I know that I used to like that as a kid before my squeamish stage set in. Found this recipe in the “La Dolce Vegan Cookbook” and made it for a small group of friends. It was a huge success and I’d recommend this recipe to anyone to try.

Curried Ginger Butternut Squash Soup
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 inches fresh ginger, grated
½ teaspoon garam masala
¼ teaspoon curry powder
1 medium potato, chopped
2 cups butternut squash, cubed
2 cups vegetable stock

1. In a medium soup pot on medium heat sauté the onions in oil till translucent.
2. Add the garlic, ginger, garam masala and curry powder.
3. Sauté another 2 minutes, stirring to avoid sticking.
4. Add the potatoes, squash and vegetable stock.
5. Bring to a boil then reduce heat. Simmer till vegetables are tender.
6. Remove pot from stove and with a potato masher, mash the mixture till it reaches a consistency you prefer.
7. Return pot to the stove. Reheat and serve.

The squash and potato mashed up really really well together.


One thought on “Curried Ginger Butternut Squash Soup

  1. Pingback: Orange-Sesame Butternut Mash | A Poet in the Kitchen

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