Curried Squash Soup

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Curried Squash Soup

6 servings—Egg- & Dairy-free

 

The trick to preparing this soup quickly is to cut the

vegetables into small pieces and as thinly as

possible. Don’t be intimidated by the unusual shape

and tough skin of butternut squash. It peels easily

with a swivel peeler or sharp serrated knife. If

unavailable, substitute peeled sweet potatoes.

 

5 cups vegetable broth

1 Tbs. olive oil

6 medium cloves garlic, minced

1 1/2 cups diced celery

1 cup diced onion

1/2 cup diced carrot

2 Tbs. curry powder

1 Tbs. minced fresh ginger

1/2 tsp. plus pinch of salt

5 cups peeled, thinly sliced butternut squash (2-inch

pieces)

1/4 cup pure maple syrup

1 tsp. cider vinegar

In small saucepan, bring 3 cups broth to a boil over

high heat.

 

Meanwhile, in large, heavy saucepan, heat oil over

medium heat. Add garlic, celery, onion, carrot, curry

powder, ginger and pinch of salt and cook, stirring

often, 5 minutes. Increase heat to high and stir in

boiling broth, squash and remaining 1/2 teaspoon salt.

Bring to a boil, cover, reduce heat to medium and cook

10 minutes.

 

Uncover saucepan and stir well with wooden spoon until

squash breaks down easily. Stir in maple syrup and

vinegar. Remove from heat.

 

Transfer mixture to blender or food processor in

batches and carefully blend until smooth. Return to

saucepan and warm through, adding as much remaining 2

cups broth as needed. Serve hot.

 

PER serving: 222 CAL; 5 G PROT; 3 G TOTAL FAT (0 SAT.

FAT); 34 G CARB.; 0 MG CHOL; 374 MG SOD.; 7 G FIBER

 

 

 

 

 

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