Carrot and Squash Curry Soup

Carrot and Squash Curry Soup You can puree the entire pot of soup to make it creamed, some puree and leave some of it chunk

Ingredients:

3 tablespoons olive oil
5 garlic cloves, Minced
1 whole large onion, Diced
3 whole carrots, peeled, sliced and diced
4 small yellow squash or 1 ½ large yellow squash make sure you peel them especially if you are using large – cut into small cubes
Salt to taste
1 tablespoon curry powder
1/2 cup dry wine – original recipe called for white but I have used a pinot noir
Enough chicken broth or vegetable broth to totally cover the vegetables in the pot
1/4 cup heavy cream or 1/4 cup coconut milk – I consider this absolutely necessary

Directions:

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 5 minutes, or until they start to get soft. Salt to taste.

Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and then the curry powder.

Pour in wine. Let evaporate for about 30 seconds then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

You can puree the entire pot of soup to make it creamed, some puree and leave some of it chunk for a touch of class or leave as is. I like to leave it as is and enjoy the vegetables.

Serve hot. Add either a drizzle of heavy cream or coconut milk to really kick the taste of the curry into high gear.

Add a good crusty bread and the remainder of the wine and you will be happy!!

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/