Ingredients:
Olive oil
1 small yellow onion, diced
Salt
4 cups largely diced butternut squash
1-2 teaspoons curry powder
1/2 teaspoon turmeric
1/4-1/2 teaspoon cayenne pepper
4 cups vegetable stock
2 tablespoons cold butter (optional)
Instructions:
Heat a medium pot over a medium flame. Add olive oil to cover the bottom of the pan. Add onion and 1/4 teaspoon of salt. Sauté for 5 minutes, or until translucent, stirring occasionally. Add the squash, spices and another 1/4 teaspoon of salt. Cover pot and stir occasionally, about 10 minutes, or until squash is tender.Add stock, bring to a boil, and simmer for 20 minutes.
Scoop the soup into a high-speed blender with a ladle (you may need to do this in two parts). Blend on high for at least a minute, adding the optional butter while it’s running.
Garnish with spiced chickpeas. Recipe here.
Recipe Source: ChefMaribeth.com; Method adapted from National Gourmet Institute.