Curried Butternut Squash Soup
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 25mins
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- Serves
- 6
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- Calories
- 487
A creamy, gently-spiced butternut squash soup sweetened with honey and packed with flavor. If you've never tried beer in a soup recipe before, you're in a for a treat. It gives the soup a creamy richness that's balanced perfectly with warming spices.
Inspired by: https://tenina.com/recipes/curried-butternut-pumpkin-souprecipe updated Jan 12, 2022
Ingredients
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- Red onion
- 1
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- Fresh chili
- 1
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- Celery stalk
- 1
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- Carrot
- 1
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- Butternut squash
- 600 g
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- Lime
- 2
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- Curry powder
- 2 teaspoons
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- Cumin seeds
- 1 teaspoon
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- Coriander seeds
- 1 teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Garlic clove
- 3
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- Extra virgin olive oil
- 50 g
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- Beer
- 500 g
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- Umami paste
- 1 tablespoon
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- Honey
- 1 tablespoon
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- Pink himalayan salt flakes
- 1 pinch
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- Pink himalayan salt flakes
- as needed
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- Greek yogurt
- 300 g
Tools
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TM5
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Small bowl
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Tm5 bowl
Step preview
- Add curry powder, cumin seeds, coriander seeds, ground cinnamon, red onion, garlic clove, fresh chili, celery stalk, carrot and extra virgin olive oil to the TM bowl
- Chop with MC on - 5 sec, speed 5
- Sauté - 8 min, Varoma, speed 2
- Add all remaining ingredients except Lime Yoghurt
- Cook - 15 min, 100°C, speed 1
- Puree soup with MC on by bringing speed up slowly, 20 sec/speed 9
- To make lime yoghurt add lime zest and juice, salt flakes and greek yogurt to a clean small bowl and stir together
- Serve curried butternut squash soup hot with a generous dollop of lime yoghurt