Spiced Autumn Squash Soup
Spiced Autumn Squash Soup
Warm, comforting spices along with the sweet tasting squash balance the flavors of the Fall Season with All-Clad.
TYPE | SOUPS & STOCKS |
SERVES | 4 |
DIFFICULTY | EASY |
PREP TIME | 10 MIN |
COOK TIME | 30 MIN |
Ingredients
- 1 medium-sized butternut squash peeled and cut into chunks
- 2 honeynut squash peeled and cut into chunks
- 1 shallot, chopped
- 1 tsp curry powder
- 3 cloves of garlic, minced
- 1 - 14 oz can of light coconut milk
- 2 cups of vegetable stock
- 1 tbsp of agave syrup
- 1/4 tsp of nutmeg
- 1/8 tsp cinnamon
- Salt and pepper to taste
- Optional: toasted pumpkin seeds, pomegranate seeds, Crème Fraiche, and fresh basil leaves for garnish
Directions
- Heat 1 tbsp of oil in an All-Clad Essentials 3-quart saucepan over medium-low heat.
- Add the shallot and garlic, sauté for 2 minutes.
- Add the squash, curry powder, and spices. Season with salt and pepper. Stir to combine and cook for 4 minutes.
- Add the coconut milk, agave, and vegetable stock. Bring to boil and reduce heat to low. Cover and simmer for 15 minutes or until the squash is fork-tender.
- Use the All-Clad Immersion blender or regular blender to purée everything to an even consistency. Taste and adjust the salt, spices, or pepper to your liking.
- Garnish with toasted pumpkin seeds, pomegranate seeds, Crème Fraiche, and fresh basil leaves
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