Tuesday, 9 September 2008

Curried Butternut Squash & Smoked Salmon Soup

This is a fantastic soup, spicy thick, luxurious with smoked salmon bits to add texture. I used smoked salmon bits that can be found in the supermarket...no need to use the more expensive slices.

1 large onion, diced
1 large butternut squash, diced (no need to peel)
1 tin of coconut milk
2 1/2 pints of chicken stock
2 tablespoons of mild curry powder (less if you don't like it hot)
Small packet of smoked Salmon off cuts
  1. Fry onions in a little oil and butter until translucent
  2. Add squash and fry until it picks up a little colour
  3. Add curry powder and fry off the spices
  4. Add milk, stir
  5. Pour stock in and simmer for 20 minutes
  6. Just before serving wizz up with hand blender until you have a smooth soup
  7. Sprinkle the salmon bits on top and stir though
  8. Serve
Correct me if I'm wrong but with the coconut milk and the butternut squash I'd say this is a phase two meal....???


Sylvie said...

I had butternut squash soup last night, too. I love it, yours looks like a wonderful recipe.

Belinda Wood said...

I like the idea of the coconut milk - I did think that smoked salmon might be gilding the lily somewhat when I saw the title but I can see how it would work well adding the texture as you say.
I love the arrival of the annual soup season! Thanks Julie!

Tulip said...

Belinda, I love the soup season too... healthy warm lunches! As for gilding the lily...nowt wrong with that, although in this case it takes a plain old BNS and turns it into something you could serve to guests delish!!!