Thursday, November 6, 2014

Butternut Squash Soup

     We still had several butternut squash from our garden that we hadn't used yet, and with  the little nip that was in the air today, I decided it would be a great time to make a very large batch of soup. We had enough squash for me to more than triple the recipe, so I'll end up freezing quite a bit and it will last us through the winter. This is a nutritious and flavorful vegetarian dish with a rich color that makes it a great choice to serve this time of year.

Butternut Squash Soup

2 Tbsp oil
1 large onion, chopped
1 Tbsp of finely chopped fresh ginger or 1 tsp dried ground ginger  
2 tsp curry powder
1 carton (30.4 oz) vegetable broth
1 large butternut squash(approximately 3lb), peeled, seeded, and cut into 2 inch cubes
1 tsp salt

In a 3 quart saucepan heat the oil and cook the onion, stirring occasionally till tender.
Add the ginger and curry and cook for 1 minute, stirring occasionally
Stir in the squash, salt and vegetable broth.
Reduce heat and simmer uncovered, stirring occasionally for 25 minutes.
In a blender or food processor, process the hot soup in small batches, blending on low speed until smooth.


No comments:

Post a Comment