Tuesday, January 19, 2010

Cream of Butternut Squash Soup

Cream of Butternut Squash Soup

2 tablespoons butter
2 cloves of garlic
1 small onion, chopped
1 stalk of celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, roasted & cubed
2 pinches of curry (coriander, turmeric, cumin, nutmeg mix)
32 ounces of vegetable or chicken broth

Cut the butternut squash in half, seed it, then put the cut side down on a cookie sheet (put a little olive oil on the cookie sheet first) and roast the squash for 40 minutes at 375 degrees.

Once cool cut into chunks and peel away skin.

Melt butter in a large pot. Throw in onion, celery, carrots, potatoes, and garlic. Sauté for about 10 minutes. Pour & cover with vegetable stock. Add the roasted butternut chunks & 2 pinches of curry, and bring to boil. Turn down heat and let simmer for 30 minutes until all vegetables are tender. Puree in blender or food processor. Return to pot on low and serve.

I couldn't believe how rich this soup is and it doesn't involve any cream. Loved it!!

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