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WATERTOWN, New York (WWNY) – Chef Manning shows us how to make Curried Butternut Squash Soup and Homemade Curry Powder.
Homemade Curry Powder
2 tablespoons ground turmeric1 tablespoon ground cumin1.5 teaspoons ground cloves1 teaspoon ground ginger1 teaspoon ground cinnamon½ teaspoon ground black pepper¼ teaspoon ground coriander¼ teaspoon ground cardamom¼ teaspoon ground garlic¼ teaspoon cayenne pepper¼ teaspoon ground paprika
Whisk all of the spices together in a small bowl. Use immediately or pour into an airtight container for storage.
Curried Butternut Squash Soup
2 tablespoons butter1 pound cooked and cubed chicken breasts2 apples, peeled, cored, and diced1 cup finely chopped onion4 cloves garlic, minced4 cups chicken broth2 pounds cubed butternut squash2 teaspoons curry powder1 teaspoon salt½ teaspoon ground cumin¼ teaspoon cayenne pepper½ cup half-and-half2 tablespoons honey¼ cup sour cream, or to taste (Optional)Gather all ingredients.Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 7 to 10 minutes.Stir in broth, butternut squash, chicken, apples, curry powder, salt, cumin, and cayenne pepper; bring to a boil. Reduce the heat to low and simmer until squash is tender, about 15 minutes. Remove from the heat.Stir in half-and-half and honey. Puree soup with an immersion blender until smooth.Ladle soup into serving bowls and top with a dollop of sour cream.
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Dining and Cooking