What You’ll Need:
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 tsp grated fresh ginger
1 tbsp curry powder
3/4 tsp sea salt
1/4 tsp white pepper
1/2 tsp fresh or dried thyme
1 medium butternut squash, peeled and cut into 1-inch cubes
4 cups chicken stock
250ml cream plus extra to garnish
Method:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, ginger, curry powder, salt and pepper, and thyme, and sauté until the onion is soft and transparent.
- Add the cubed butternut squash and toss in the onion mixture.
- Add the chicken stock and stir to combine.
- Add the lid to the pot and bring to a boil over medium-high heat.
- Once the soup reaches a boil turn the heat down to low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
- Remove the soup from the heat..
- Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
- Add your cream and mix.
- Serve immediately with a splash or cream to garnish. Add crispy bacon bits for added flavor.