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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
If you want to go a bit more traditional, skip the chilies and lime, and add cinnamon (or pumpkin pie spice) to taste with a light drizzle of maple syrup. Or if you don't want a sweet, pumpkin-pie-tasting soup, add mild curry powder to taste--yes! Just three ingredients! Ka-pow!
Preheat oven to 375F. Slice squash in half lengthwise and place cut side down on a cookie sheet. Bake until fork-tender and skin is starting to brown (about 30-40 minutes).
Once cool enough to handle, scoop out and discard seeds. Then scoop flesh away from skin and transfer to a blender, working in batches if necessary. Blend squash with broth as necessary to achieve a silky smooth soup consistency. Then blend in green chilies.
Reheat the soup on low on the stovetop if necessary. Season with salt and pepper if desired. Squeeze fresh lime juice over top before serving.