Oct. 25, 2011
3-ingredient Butternut Squash Soup
I've been busy trying to clean out our fridge and pantry in preparation for our move. This means using only the ingredients I have on hand and if something runs out, too bad.
That's exactly what happened here. Although I love (love!) my Sweet & Spicy Butternut Squash Soup recipe (p. 59 HHC) -- I was missing two of the ingredients. So I got a little creative.
I roasted my butternut, then blended it with leftover veg broth. I snuck a taste and knew, instantly, that it needed curry. 2 tsp of spicy curry powder later and voila -- one delicious, easy soup!
Delicious this soup is. Pretty this picture is not.
Prep time: | Cook time: | Total: | 2 servings
Slice butternut in half. Place cut-side-down on a cookie sheet and bake at 350F for 20 to 45 minutes, until the squash can be pierced easily with a fork but be careful not to burn. In the skin starts turning brown, it's done. Set aside to cool until it is safe to handle. Scoop out seeds and stringy matter and discard. Then scoop out flesh and transfer to a blender. Add vegetable broth, starting with 1/2 cup, adding more as necessary until the soup becomes thick and silky but totally pureed. Add curry powder to taste (all curries are a little different, some stronger than others). Gently reheat on the stove over low heat, adding salt to taste if desired. You can also add cayenne or hot sauce for a spicier curry flavoring.