There's nothing quite as good as a warm cup of soup on a cold day. It's barely above freezing here today, and I've been wanting to make butternut squash soup for a while, so I decided to go for it. Most of the recipes I found used a bit of heavy cream, which sounds great but isn't quite as healthy as I was hoping for. I stumbled across this recipe at cooks.com and made just a couple of minor modifications. The result was exactly what I was hoping for: a flavorful AND healthy soup.
Curry Butternut Squash Soup
- 1 butternut squash
- 1 onion
- 1 Tablespoon garlic, minced
- 4 cups water
- 1 teaspoon olive oil
- 2 cups vegetable stock
- 1 teaspoon curry powder
- Salt and pepper to taste
- Cut squash into chunks. Chop onion finely.
- In water, boil butternut squash, onion and garlic about 25 minutes.
- Remove from heat. Put through blender and puree.
- Return to stove and add rest of ingredients. Simmer until heated through.
I had precooked the squash (Place the entire squash in the oven at 350F for about an hour. Remove from oven, let cool slightly, and remove skin and seeds.), so I boiled the onion and garlic for about 18 minutes, added the precooked squash and boiled for an additional 2-3 minutes.