How to make it

  • In a large saucepan, heat the oil and butter together over medium low heat. Add the carrots and onions, cover and allow to slowly cook, do not brown, about 7 minutes. Add the ginger and jalapeno; cook for 3 - 4 minutes, then add the squash and enough broth to cover by 1 inch. Simmer over medium heat until all the vegetables are very tender, about 10 minutes more. Cool slightly.
  • Carefully ladle the ingredients into a blender (this will probably need to be done in batches); blend until smooth (hold the lid down using a towel to keep the hot liquid from escaping out the top). Return the puree to the sauce pan.
  • Place the pan on the stove and add curry powder and salt and pepper to taste. Heat thoroughly and serve.

Reviews & Comments 6

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  • laika 10 years ago
    this is the jalapenos
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  • icecreamuffin 10 years ago
    mmm..i just love veggie soups! thanks for the great post!
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  • pleclare 11 years ago
    Have a lot of zucchini. Think this will be perfect!
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  • chuckieb 11 years ago
    That's a beautiful picture. I'm a little peckish and I could totally go for a bowl of that this very moment. Love the curry! Bookmarked to try soon!
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  • waterlily 11 years ago
    This sounds fabulous and I think I'll make it tonight! Great post, thanks for sharing!
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  • kristopher 11 years ago
    Oh so awesome. Love every single ingredient in this!
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