Saturday, December 10, 2011

Butternut Squash soup

It has cold off something fierce here. I love fall/winter and the excuse to make yummy warm soups.

Last week we made Butternut squash soup. I love butternut squash! I was so excited this morning to find butternut squash in my bountiful basket. I had this post scheduled for Monday, but decided this was a wonderful excuse to rearrange posts and share now.

I found this recipe last year, I altered it a bit. Last week I made enough to freeze for three family meals and a half dozen lunch size portions. I'll scale the recipe down for I family size serving (5-6cps).

1 Butternut squash (the ones we got in our basket were a bit smaller than the ones I usually use, I used two big ones when I tripled the recipe)
2.5-3cps chicken broth (depends on how thick you like it, the thicker then better in my opinion)
1/3-1/2cup onions, chopped (or 1/3cps dehydrated onions reconstituted)
2cloves of garlic
2-3tsp curry powder ( I love curry so the more the better for me)
1tsp nutmeg
1tsp ginger
Sour cream or plain Greek yogurt to garnish

Cut squash lengthwise in half and remove the seeds
Bake squash at 400F until you can push a fork thru easily (about 60-75min)
Cool and Peel the baked squash. We found this works well with a simple pairing knife. We turned the squash flat side down and used my handy little pampered chef pairing knife.
Cut the squash into 2" chunks
Put everything into your a large pot and use your hand plunge blender thingy to blend it all together (or carefully use a blender. I never have any luck using a blender and hot items I always get burned).
Heat thru on the stove top and garnish to taste with sour cream or yogurt.


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