Spicy Butternut and Vegetable Stoup
This chili curry pot is hearty, healthy and fragrant and enticing for the whole family.
- 1 cup basmati rice
- 6 cups chicken stock or vegetable stock, divided
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 small butternut squash, peeled, seeded and cut into small dice
- 1 large onion, chopped
- 2 Pink Lady or Honeycrisp apples, peeled and chopped
- 2 ribs celery with leafy tops, chopped
- 1 large bay leaf
- Salt and pepper
- 2 round tablespoons curry powder (yellow/mild/madras)
- 1 tablespoon chili powder, such as Gerhardt’s brand
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 can diced tomatoes or chunky crushed tomatoes (28 ounces)
- 1/2 cup sweet mango chutney, such as Patak’s brand
- 1/2 cup cilantro or parsley, chopped
- 1 small bunch scallions, thinly sliced, whites and greens
- Small wedges of lime
- Place the rice and 1 1/2 cups stock in a pot and bring to a boil. Add 1 tablespoon butter, reduce heat to low; cover and cook to tender, about 15 minutes.
- Heat the olive oil, two turns of the pan, in a soup pot over medium-high heat and add remaining two tablespoons butter to the oil. When the foam subsides, add the butternut squash, onion, apples, celery, bay, salt, pepper, curry and chili powders, cinnamon and nutmeg. Cover and cook to tender, 12-15 minutes, stirring occasionally. Add the tomatoes, the remaining 4 1/2 cups stock and the chutney; stir to taste and keep warm on low until ready to serve.
- Line the bowls with fluffed cooked rice and top with stoup and green onions, parsley or cilantro; serve with small wedge of lime.