Hello all! I don't usually post recipes, but what winter season is complete without a hot bowl of soup? That's right--NONE.
Props to my grandma for this butternut squash soup recipe. It was actually really easy to make, and the most time-consuming part is the peeling/cutting/dicing. I have tested this recipe, and it works extremely well, AND it's orange, which fits the season.
You'll need the following:
1 tbs butter/olive oil
2 c chopped onion
5 cloves chopped garlic
1 tbs curry powder
1/4 tsp ginger
1/4 tsp nutmeg
1 c peeled chopped McIntosh Apple or 11/2 c. apple sauce
2-3 lbs peeled and cubed fresh Squash
4c low salt/low fat chicken broth
In a large stock pot saute onions and garlic in butter or oil in medium heat for about 3 minutes.
Next, add squash, apple, broth, and spices.
Then add a little water--just enough to cover the veggies, and bring it all to a boil.
Lower to a simmer (on low, so there are little bubbles rising to the top but not big and bubbly like when it's at a "boil"), then cover and cook for 25 minutes until all the veggies are tender.
Let cool a bit, and then use a stick blender to puree. If you don't have a stick blender, you can throw the clumps of veggies in the regular blender until they are nice and smooth--poor some broth in as well.
Add salt and pepper to taste if you wish, or let your guests do so individually.