Curry Beef and Butternut Squash Soup

Serves 8


1 ½ lbs. high quality stew meat cut into ½ inch chunks
3 C butternut squash 6 C chicken stock
2 T olive oil
1C julienned kale
¼ C red onion rough chopped 2 t fresh thyme leaves
2t fresh rosemary leaves 1 heaping T grated ginger
2 large garlic cloves, finely chopped
½ t curry powder
½ t Cinnamon
½ t ground Cardamom
½ t Coriander powder
¼ t cumin powder 1 t cornstarch


  • Chop and prep all ingredients so you’re ready to add everything as needed. In a large stew pot heat the oil to medium high. Add the onion and the stew meat adding a little salt and pepper; about 1 t salt and ½ t pepper. Cook until edges or browned, about 2-3 minutes. Add the squash and ginger, and stir. Then add the stock. Then the fresh thyme and fresh rosemary, the curry, and the ground ginger. Then add the cinnamon, cardamom, coriander and cumin. Bring to simmering boil, then reduce heat, cover and let cook for about 1 hour, checking often to make sure it’s not boiling too vigorously. About 5 minutes before it’s done, add the kale and stir in and let simmer. Then after 5 minutes of simmer, turn off heat and taste to add salt and pepper until properly seasoned. Mix the corn starch with about ¼ C water, and whisk. Then add to the stew, stirring to help it thicken slightly.

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