Curried Butternut Squash Soup

As I wrote the other day, I received a birthday postcard from one of my Postcrossing friends in Germany. The curried butternut squash soup I am posting here is based on her recipe she had shared with me earlier. (In return for the recipe, sent her a tourist postcard while in Scotland, and then the birthday card reached.)

Oh, what a timing! Just received another mail from her – with a cutting of newspaper article on a German pumpkin festival on the very day of Halloween!! Danke!!

Have to study German really hard, don’t I??

I followed her recipe with some simple alterations: used butternut, shallot, coconut sugar and vegetable bouillon instead of pumpkin, onion, white sugar and chicken bouillon, added ginger and coriander, and also sauté process. Quantities of the ingredients were not specified, so I prepared them according to my taste.

Ingredients

3 tbsp olive oil
1 tsp ginger root, freshly grated
50 g French shallot (eschallot), finely chopped
1 tbsp fresh coriander/cilantro stalk, finely chopped
1 ½ tsp curry powder
1 kg butternut squash, peeled, deseeded and cubed
150 g potato, peeled and cubed
800 ml water
2 tbsp no sodium vegetable bouillon
1 ½ tsp fine sea salt (adjust according to the bouillon package instructions)
¾ tsp ground cumin
½ tbsp coconut sugar
a smidgen – a pinch of cayenne pepper, to adjust
ground black pepper, to taste
fresh coriander/cilantro, coarsely chopped (optional)
crème fraîche
fresh coriander/cilantro leaves, to garnish

Method

 ( For 3 -4 servings)

  1. In a large saucepan, put in 2 tbsp olive oil and the ginger and fry over low heat stirring consistently until fragrant. Add the shallot and coriander stalk, and sauté for a few minutes but not brown. Spoon in the curry powder, then carry on until fragrant. Add the rest (1 tbsp) of the olive oil and increase the heat to medium. Add the squash and potato, and cook stirring constantly until it starts to soften but not brown.
  2. Pour the water into the pan, stir in the bouillon, salt, cumin, sugar, cayenne and black pepper, and bring to the boil. Reduce the heat and cover to simmer for about 20 minutes or so until the vegetables have softened.
  3. Purée the soup in a food processor or a blender until completely smooth. Return to the pan and reheat over low heat. Pour in some water if the soup is too thick. Taste and add more seasoning if needed. (optional: Stir in the chopped coriander and ) remove from the heat.
  4. Serve the soup in bowls with swirls of crème fraîche and coriander leaves.

Mmmmm so tasty! I like the soup so much that I can eat this enough for two, or even three! 😀  Thank you, my dear Postcrossing friend  in Germany. I will write you back later on. 🙂

with my Rhine postcard collection
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6 thoughts on “Curried Butternut Squash Soup

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