Curried Butternut Squash and Sweet Potato Soup
Ingredients
- 1 large sweet potato
- 1 butternut squash
- 2 tsp. olive oil
- 1 onion finely chopped
- 2 tsp. hot curry paste
- 1/2 tsp. cumin
- 1/4 tsp. pepper
- 3 cloves garlic minced
- 2 tsp. freshly grated ginger
- dash of salt
- 900 mL chicken broth
- 2 cups water
For the croutons and topping
- rye bread cut in cubes
- grated Swiss cheese
Instructions
- Peel and cube sweet potato and squash.
- Heat oil in large pot on stove. Add onion, spices, curry paste, garlic, and ginger and saute a few minutes.
- Pour in chicken broth and water and bring to a boil.
- Turn heat down and simmer until squash and sweet potato are soft.
- Remove from heat.
- Bake rye cubes at 250° until crispy.
- Blend soup.
- Top with rye croutons and grated Swiss cheese.
Notes
This recipe freezes well. It can be served hot or cold.