Curried Butternut Soup
This nourishing soup is so comforting. Made with butternut, tumeric, cumin and white beans and lovely blend of spices, it's delicious and a cinch to make! I'm sure it'll be on your go to list of soups to make!
Equipment
- 1 medium pot
Ingredients
- 2 tbsp olive oil extra virgin
- 1 tbsp cumin seeds
- 2 garlic cloves, minced
- 1 small yellow onion, diced
- 1 1/2 tbsp lemon juice
- ½ tbsp tumeric Powder
- 2 cups butternut squash
- ½ tbsp ginger, minced
- 1 can white kidney beans
- 1 tbsp tomato paste
- 3/4 tsp salt, to taste
- 4 cups vegetable stock
- 2 tbsp corn starch mixed with 1 cup stock from soup
- 1 tbsp coconut cream
- 1/2 tsp smoked paprika
- 2 bay leaves
Instructions
- Add oil, cumin seeds, garlic, ginger, salt and onion to a medium pot. Simmer for 5 minutes
- Add butternut squash and pan fry for 10 minutes mixing and cooking until squash is firm but tender.
- Add the rest of the ingredients except corn starch and white beans
- Take a cupful of stock from the pan and add your corn starch and mix until the corn starch is dissolved.
- Add to pot and bring to boil. Reduce heat to simmer for 2 more minsutes. Taste for salt and lemon.
- Garnish with red chili flakes and sage. The kale will cook and wilt in the hot soup without additional time to cook it further. Additionally you can make kale chips and garnish with more of a crispy kale. Fried sage is also nice with this soup.
Notes
- I use pink salt for this recipe. Using table salt may alter the saltiness of this recipe
- Fried sage is easily made with pan frying sage for a few minutes with a pinch of salt to garnish the soup with