Cooking Wright

Curried Butternut Squash Soup


2 tsp vegetable oil
1 cup thinly sliced leeks
1 Tbsp curry powder (I would do just 1/2 a Tbsp)
1 Tbsp brown sugar
3/4 tsp ground cumin
1/4 tsp ground red pepper
5 garlic cloves chopped
6 cups chopped butternut squash (3 lbs)
6 cups water
4 cups chopped Granny Smith apples (1 lb)
1/3 whipping cream (I used half and half and added almost 3/4 of a quart -
hmm, maybe this made it not so light anymore)
3/4 tsp salt
2/3 cup minced fresh cilantro ( I left this out b/c I didn't have any on


1. Heat oil in large Dutch oven on medium heat (I just used a big pot
instead of a Dutch oven)
2. Add leak and next 5 ingredients (through garlic). Cook 2 minutes. Add
squash, water, and apples and bring to a boil. Cover and decrease heat.
Simmer for 25 minutes.
3. Pour 1/2 soup in blender, blend until smooth and pour back into pot.
Repeat with other 1/2. Stir in cream and salt. Cook 1 minute until heated.
Sprinkle each serving with 1 Tbsp cilantro.
10 servings

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