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"This is a soup that's great for Thanksgiving or all winter long," says Rach. "I'm making curry kuri squash soup!" You can substitute any orange-fleshed squash, such as butternut squash. The recipe couldn't be simpler, and the garnishes really make this creamy, comforting soup pop. She likes to serve it with griddled garlic naan brushed with ghee and topped with roasted burst cherry tomatoes.
For the soup, heat a soup pot over medium to medium-high heat with olive oil, add the squash, carrots, onions, salt and pepper, partially cover and soften 8 to 10 minutes.
Add the ginger, garlic, spices and broth or vegetable stock. Cook partially covered 30 to 45 minutes, stirring occasionally, until squash is tender. Puree with stick blender until smooth, then keep warm until ready to serve.
Top soup with a dollop of yogurt, seeds, chives and edible flowers (if using).