Butternut Squash Soup
Actions
Butternut Squash Soup
FROM CHEF DALE MACKAY
Ingredients
| ¼ |
cup vegetable or canola oil | |
| 4 | cups butternut squash, ½-inch dice | |
| 2 | cups onion, medium dice | |
| ½ |
tablespoon garlic, minced | |
| ½ |
tablespoon ginger, minced | |
| 1 | teaspoon Indian curry powder | |
| ½ |
teaspoon salt | |
| 1 | carton (946 millilitres) DANONE SILK Original Almond Milk | |
| 2 | tablespoons fresh parsley or cilantro | |
| ¼ |
cup CO-OP GOLD Almonds, toasted and chopped | |
| ¼ |
cup sunflower seeds, toasted | |
| ¼ |
cup pumpkin seeds |
Directions
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
In a medium-sized pot on medium heat, warm oil until it shimmers. Add squash and lightly brown on all sides, stirring gently. After about five minutes, add onion, garlic and ginger. Sauté for three more minutes, add curry powder and cook for one to two more minutes. If the bottom of the pan starts to brown, lightly scrape with a wooden spoon. Stir in salt and almond milk and cook on medium-low heat for about 25 minutes.
Blend squash when it becomes very soft and is fully cooked, ensuring not to blend too much at one time. Carefully blend on high for two minutes.
Split soup between four bowls and top with herbs, almonds, sunflower and pumpkin seeds.
Discover more:
More Food
