I’m a little late this year with attracting the common cold that comes with the season. As soon as it began to show up I figured it was time to pull out the weapons – soup and spice. The first time I made this soup was when all of the vegetables and fruit were available fresh from the garden. This soup is full of flavour that warms straight to the bones.
Curried Squash, Pear and Ginger Soup
- 2 tsp. olive oil
- 2 small onions, chopped
- 2-3 cloves garlic, minced
- 2-3 Tbsp. ginger
- 2 tsp. curry powder
- 1 tsp. ground cumin
- 4 cups vegetable stock
- 1/2 butternut squash, pealed and chopped
- 3 pears, pealed and chopped
- 1 large carrot, pealed and chopped
- salt & pepper
- 3/4 cup cream
Saute onions in the olive oil until nearly caramelized. Add the garlic and saute for another minute.
Add in ginger, curry powder and cumin and keep stirring for 1/2 minute.
Add everything else except the cream. Simmer until the vegetables are soft enough to blend.
Puree with a hand blender until smooth and creamy.
Stir in the cream and serve.