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The Ultimate Squash Soup and Stir Fry Veggies Combo – A Delight for the...
Cooking Adventure, The Ultimate Squash Soup and Stir Fry Veggies Combo – A Delight for the Senses!
Ingredients | Squash Soup Recipe
½ - 1 kilo squash , peeled and deseeded
1 – 2 tablespoons cooking oil or 1 tablespoon olive oil
1 onion, diced
3 – 4 cloves garlic, thinly sliced
2 medium potatoes, peeled cubed
2 medium carrots, liced cubed
½ cup celery, sliced
2 teaspoons curry powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cup coconut milk or 1 can coconut milk
3 cups vegetable broth / or 1 knorr cube seasoning dissolved with 3 cups of hot water
Salt and pepper to taste
Instructions:
1. Heat a large pot over medium heat.
2. Once hot, add oil, garlic, and onion. Sauté for 3 - 4 minutes, stirring frequently.
3. Add squash, potatoes, carrots and celery, curry powder, ground cinnamon and nutmeg. Stir. Then cover and cook for 4-5 minutes, stirring occasionally.
4. Add coconut milk, vegetable broth.
5. Bring to a boil over medium heat and cover. Simmer for 8 - 12 minutes or until squash, potatoes, carrots, celery are tender.
6. Turn off the flame. Use a blender and purée on high until creamy and smooth. Then return soup back to a flame.
7. Season with salt and pepper. Taste and adjust seasonings as needed. Continue cooking for about 4 to 5 minutes over medium heat.
8. Serve as is or with garnishes of your choice. Store leftovers covered in the refrigerator for 2-4 days or in the freezer up to 3 weeks to 1 month. Enjoy and Happy cooking.
