Butternut Squash Carrot Curry Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 2 tablespoons olive oil
• 3 minced garlic cloves
• 1 tablespoon curry powder
• 1/4 teaspoon ginger powder (can also use fresh ginger)
• 1 onion
• 2 carrots
• 1 1/2-2 cups butternut squash (small cubes)
• salt
• 3 cups chicken broth
• heavy cream (optional and to taste)
• 1/2 cup dry wine (optional)

Recipe

• 1 heat olive oil in a heavy pot over medium heat. add minced garlic and chopped onions, stir to coat. add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.
• 2 add squash. stir and cook for a few minutes, until squash is soft and tender. after a few minutes, add salt to taste and the curry powder.
• 3 pour in wine if using. let cook for 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.
• 4 puree soup using a blender. return to soup pot and bring to a simmer.
• 5 if you use decide to add cream you'll want to "float" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. to make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. it looks something like a leaf pattern. not as difficult as it sounds; it just takes a little practice.