This delicious creamy soup is full of goodness and warmth. The rich earthy colours are so appealing, and with a subtle hint of curry, this hearty soup aims to suit any palate. Could be served cold as an appetizer, or hot simply as a meal itself.
Give this recipe a try, you and your guests or family won’t be disappointed. 🙂
1 buttercup or butternut squash
2 medium carrots, diced small
2 stalks celery, diced small also using leaves
2 green onions, sliced
1 cup spinach, chopped
1/2 cup basil, chopped
2 cloves garlic, chopped
2 tbsp virgin oil
1 tbsp curry powder (more or less to taste)
1/2 tsp chopped ginger
1/2 tsp cumin powder
1/2 tsp oregano
1 tbsp parsley
1/2 tsp black pepper
pinch of salt
4 cups water
2 chicken bouillon cubes
3/4 cup cream
Cut the squash in half, and scoop out the seeds. Place skin side up on a roasting pan with a small amount of water in the bottom. In a preheated 350 degree oven, roast the squash for 30-40 minutes or until done. Remove and let cool. Cut the squash away from the skin and chop into small pieces. At the same time, add 2 cups of the water to a pot and cook the carrots till slightly soft.
In a soup pot add virgin oil, green onion, garlic, celery and saute for a few minutes, then adding the curry powder, cooking or a few more minutes. **(cooking the curry powder in the frying process makes the curry powder less strong and hot). As soon as they are soft, after 10 minutes, add the water and carrots to the soup pot, along with the chopped spinach and basil, squash and chicken bouillon. Add the remainder of the water.
On a medium heat, cook the soup, and during the process use a potato masher to mash the squash, carrots and celery. Stir occasionally.
When you have a desired texture, add the cream, lower the heat to a simmer and let cook for a final 20 minutes.
Garnish soup with herbs and serve with crusty bread or rolls.