Curried Butternut Squash Soup
Serves
6
Total Time
25mins
Calories
487
A creamy, gently-spiced butternut squash soup sweetened with honey and packed with flavor. If you've never tried beer in a soup recipe before, you're in a for a treat. It gives the soup a creamy richness that's...
- Red onion1halved
- Fresh chili1deseeded
- Celery stalk1cut into pieces
- Carrot1small, cut into pieces
- Butternut squash600 gpeeled, cubed
- Lime2zest of, juice of
- Curry powder2 teaspoons
- Cumin seeds1 teaspoon
- Coriander seeds1 teaspoon
- Ground cinnamon½ teaspoon
- Garlic clove3
- Extra virgin olive oil50 g
- Beer500 g
- Umami paste1 tablespoon
- Honey1 tablespoon
- Pink himalayan salt flakes1 pinch
- Pink himalayan salt flakesas needed
- Greek yogurt300 g
Ingredients
- 1. Add curry powder, cumin seeds, coriander seeds, ground cinnamon, red onion, garlic clove, fresh chili, celery stalk, carrot and extra virgin olive oil to the TM bowl
- 2. Chop with MC on - 5 sec, speed 5
- 3. Sauté - 8 min, Varoma, speed 2
- 4. Add all remaining ingredients except Lime Yoghurt
- 5. Cook - 15 min, 100°C, speed 1
- 6. Puree soup with MC on by bringing speed up slowly, 20 sec/speed 9
- 7. To make lime yoghurt add lime zest and juice, salt flakes and greek yogurt to a clean small bowl and stir together
- 8. Serve curried butternut squash soup hot with a generous dollop of lime yoghurt
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
