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Roasted tomato butternut squash curry soup

Thank you so much to our neighbor Hikerson's family for a basket of fresh vegetables, come all the way from Tennessee to my kitchen, I use the potatoes and tomato  in the basket for this this roasted tomato butternut squash soup, Once again Thank you !





Ingedients:
for roasted tomato
- 3 large size tomatoes
- 1 large butternut squash

- 1 onion/ chopped
- 3 clove garlic/ chopped
- 2 inch ginger
- 3 Tbsp vegetable oil
- 2 vegetables bouillon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tsp curry powder
- 1 cardamom powder
- 1 coconut milk


Preparation :
preheat oven in 400 F
Cut tomato and butternut squash  in wedges, in the baking dish, mix tomato and butter nut squash drizzle with olive oil, and bake for an hour, set aside
Meantime,Chopped onion,garlic and ginger,,cook with olive oil until fragrant,
Add roasted tomato and half water equal with coconut milk until boilng, puree with hand blender

meanwhile
Peel butternut squash and potato and cut in cube
Bring to boil  in water  until soft and set aside
ready to serve with any bread,garlic toast or crackers.




Comments

  1. How I wish I had the same type of neighbor. I am the only one in the whole area who grow herbs, the rest nothing of that sort.

    Beautiful soup, thick with an awesome flow of other flavors.

    ReplyDelete
  2. Ridwan, I adore your awesome thick, rich, and delicious soup! I've often make both tomato, and butternut squash separately but now to pair the two...a 'match made in heaven! xo

    ReplyDelete
  3. A new pairing for me too! Wouldn't I love to get a basket of veggies like that? The soup looks so tempting!

    ReplyDelete
  4. What a marvelous soup! The combination of tomato and squash sounds delish!

    ReplyDelete
  5. Gorgeous soup!! I love how colorful and hearty it looks. Wish you could pass me a bowl. :)

    ReplyDelete

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