Curried Butternut Sweet Potato and Cheddar Soup
|Onion||1 , chopped|
|Garlic||3 Clove (15 gm), chopped|
|Celery stalks||2 , chopped|
|Leeks||2 , chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Curry powder||2 Tablespoon|
|Chopped cilantro||To Taste|
|Butternut squash||5 Pound, peeled and chopped (5 Squash)|
|Sweet potatoes||5 , peeled and chopped|
|Chicken stock||4 Quart|
|Grated cheddar cheese||2 Cup (32 tbs)|
|Croutons||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
1)Heat oil and stir fry garlic, onion, leek, celery until soft.
2)Add in cilantro, curry powder, squash and sweet potato.
3)Simmer over reduced heat for 3 to 4 minutes until vegetables become soft.
4)Add in stock and boil. Simmer for 45 minutes until sweet potato softens.
5)Transfer into a blender, add in cheese and blend.
6)Serve hot after adding croutons, salt, pepper and cream.