Curried Red Pepper & Butternut Squash Soup
Curried Red Pepper & Butternut Squash Soup In a Dutch oven or soup pot, heat a drizzle of oil over medium-high heat and sauté the onion and peppers with a
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Cooking tools:
- Immersion blender
- Blender
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Kitchen towel
- Spoon
- Serving bowl
Ingredients
- canola or olive oil, for cooking
- 1 onion, chopped
- 2 red bell peppers, seeded and chopped
- salt, to taste
- 3 garlic cloves, crushed
- 2 tsp. curry paste or powder
- 1 medium butternut squash, peeled and cut into chunks
- 1 L chicken or vegetable stock
- 2 Tbsp. lime or lemon juice
- 1/2 cup cream, plain yogurt or coconut milk (optional)
- salted green pumpkin seeds, chopped, to sprinkle on top (optional)
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