Friday, December 16, 2011

Curried Butternut Squash Soup

As much as I love soups and stews this time of year, sometimes I get a little tired of the old favorites.  Don't get me wrong, this only lasts for about a day and then I am craving chili, 16-bean soup and taco soup, but for that one day, for that brief moment, I am in search of something new.  I came across this recipe on a food blog I follow called SpoonForkBacon.com and thought is sounded delicious.  With butternut squash growing in my garden I thought it would be a wondering way to use up what was sure to be a plethora of squash I would harvest from the garden.  As it happened the squash on my vines got no bigger than tangerine so I marched my happy self over to the produce stand and bought a couple....hey they were locally grown, just not as "local" as my backyard.  Quit judging, I supporting the local economy, right?!  Anyway, as it turns out this soup was a hit, so much so that my friend, Amber, who was over for dinner with her husband Michael said that this soup was what she wanted for her birthday dinner!  I think that means SUCCESS!!!  For the record, this recipe calls for fried goat cheese on the top which would be absolutely decadent, but since Michael was preparing one of his famous feasts and this was just another item on the menu I decided to forgo  that addition, but just know, it's an option!  Enjoy!

Curried Butternut Squash Soup
as adapted from the recipe found on www.Spoon Fork Bacon.com

2 medium butternut squash, halved and seeded
1/4 cup (1/2 stick) salted butter, divided
¼ cup light brown sugar, divided
2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 ½ tablespoons thyme, minced
2 teaspoons chives, thinly sliced
1 ½ tablespoons curry powder
2 teaspoons cumin
1/2 teaspoon cinnamon
32 oz. low sodium chicken broth
2/3 cup heavy cream
salt and pepper to taste

Preheat oven to 375°F.  Place squash halves, cut side up, onto a baking sheet and place one tablespoon of butter and sugar into the cavity of each.  
 
Roast squash for about 1 hour or until the flesh has softened.  
 
Allow the squash to cool for 15 minute before scooping the flesh into a bowl. Discard the skin.  Heat oil in saucepan over medium-high heat. 
 
Add onions and sauté for 5 minutes.  Add thyme and chives and sauté for an additional 2 minutes. 
 
Season with salt and pepper.  Add curry powder, cumin, cinnamon, and squash and stir until just combined.
 
Pour the broth over the mixture and stir. Simmer soup for 15 minutes. 
Season with salt and pepper.  Pour mixture into a blender (or use an immersion blender) and puree until smooth.  Pour the soup back into the pan and adjust seasonings. Simmer for 5 minutes, remove from heat. Whisk cream into soup and set aside.
SO YUMMY!!
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