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Curried Butternut Squash Soup (from Trois fois par jour)

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Serves 6 | Prep Time 10 | Cook Time 40

Why I Love This Recipe

FEATURING: Butternut squash, onion, and garlic.

A lovely soup (and photo) from the famous Trois fois par jour blog that is sure to please crowds.

See original recipe here (in French only):

Ingredients You'll Need

5 cups butternut squash, seeded and diced (about 1 large)
1 can of 900 ml of vegetable broth
1 onion, roughly chopped
2 cloves of garlic, minced
1-2 Tbsp curry powder (to taste)
1 Tbsp fresh ginger, finely chopped (to taste)
2 tbsp oil
Soy milk or cream, for presentation (optional)
Salt and pepper, to taste


In large saucepan, soften onion in oil for about 10 minutes, or until translucent. Season well.
Add the garlic, curry powder and ginger and let the flavors mix for a few minutes.
Add squash and broth. Season once more and bring to a boil.
Simmer for 25 to 30 minutes, or until squash cubes are tender.
Using a food processor or blender stand, reduce the soup to a smooth purée. Correct the seasoning as needed.
Serve with a drizzle of soy milk or cream (optional).

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