Curried Butternut Soup
This creamy butternut squash curry soup is perfect for cold winter evenings or any time you crave a comforting meal. Blend it until smooth and add cooked bacon or smoked pork for a savory kick. Serve with warm garlic bread and Egyptian Dukkah for extra crunch and flavor.
To make this recipe, you'll need a large 10-liter pot to accommodate the generous serving size. Overall, this recipe is a crowd-pleasing favorite that's perfect for feeding a hungry crowd or meal-prepping for a week of cozy dinners.
90-120 mins
Medium
Simple Tasty Recipes
Ingredients for 10-20 Servings
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butternut, peeled and diced
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potatoes
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carrots, peeled and cut
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large onions, peeled and diced
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olive oil
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nutmeg
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cumin
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coriander
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cinnamon
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cloves
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ginger
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tumeric
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medium curry
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sugar
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chicken stock
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bacon, diced and fried (optional)
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milk
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cream
Total Time
Goes Great with
Method
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Prepare all the vegetables. Keep onion separate.
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Fry onion in oil till glassy.
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Add all the spices and the sugar and fry gently until it caramelizes
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Add vegetables and fill up with water and add chicken stock blocks. If chicken stock is used, pour in about 2 litre stock and fill up a 10 litre pot with water till the vegetables are covered.
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Bring to the boil and cook over medium heat for about 45 minutes till everything is soft.
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Scoop out most of the potatoes and carrots and liquidize it until smooth. Return to the soup as well as the milk and cream.
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Fry bacon and add to the soup. Stir well and reheat gently. Add salt and pepper to taste. Serve warm with garlic bread.
Notes
- The cream can be substituted with 1 cup milk.
- The chicken stock can be substituted with chicken stock blocks or boulionne powder and 2 liters of water.
Goes Great with
1 h 55 min
