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
- Fry onions in a little oil and butter until translucent
- Add squash and fry until it picks up a little colour
- Add curry powder and fry off the spices
- Add milk, stir
- Pour stock in and simmer for 20 minutes
- Just before serving wizz up with hand blender until you have a smooth soup
- Sprinkle the salmon bits on top and stir though
- Serve
3 comments:
I had butternut squash soup last night, too. I love it, yours looks like a wonderful recipe.
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!
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!!!
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