50 Simple Soups for the Slow Cooker by Lynn Alley

Author:Lynn Alley
Language: eng
Format: mobi, epub, pdf
ISBN: 9781449414009
Publisher: Andrews McMeel Publishing LLC
Published: 2011-08-22T10:00:00+00:00

Curried Butternut Squash Soup

Serves 4 to 6

My first brush with Indian food came at the hands of a Sikh family who had come from Punjab to watch over their two kids at the University of California. They had opened a small restaurant in Berkeley where the mother plied her home cooking and the father ran the front of the house. The food was humble, yet delicious in a way that only home cooking can be.

2 tablespoons butter or ghee (see here)

1 medium onion, coarsely chopped

1 medium butternut squash, peeled and cut into 1½-inch chunks

5 cups water

2 teaspoons curry powder or garam masala

1 teaspoon chile powder

1 cup coconut cream

Salt

2 tablespoons coarsely chopped fresh cilantro

¼ cup roasted pumpkin seeds, chopped

¼ cup Greek-style yogurt (optional)

In a large sauté pan, melt the butter over medium heat and sauté the onion for about 10 minutes, or until lightly browned.

Transfer the onion to a 7-quart slow cooker and add the squash (without the water). Cover and cook on LOW for about 2 hours, or until the squash is tender.

Add the water, curry powder, and chile powder and cook on LOW for 2 to 4 hours longer.

Using a handheld immersion blender, puree the contents of the slow cooker until it reaches the desired consistency. Stir in the coconut cream and add the salt to taste.

Ladle the soup into bowls and garnish each with cilantro, pumpkin seeds, and a dollop of yogurt.

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