My butternut squash soup is laced with a bit of curry and a dash of chili. And it’s so easy to make when the cumbersome job of peeling a butternut squash is avoided. Slice it lengthwise, scoop out the seeds then bake in the oven in a bain-marie bath.
When ready to serve, sprinkle my Sweet & Savory Pumpkin Seeds on top or add a dollop of creme fraiche.
1 medium sized butternut squash, cut lengthwise, seeds removed
3 carrots, peeled and cut into 1 inch pieces
1 1/2 medium onions, chopped
2 cloves garlic, minced
2 tablespoons olive oil
3 cups organic vegetable broth
1 teaspoon curry powder
1/2 teaspoon chili powder
salt & pepper to taste
Place squash flat sides down in a 9 x 13 oven proof glass baking dish. Sprinkle carrots around the squash and fill the baking dish with an inch of water (bain-marie). Bake for approximately 1 hour or when a knife can be easily inserted into the squash. Let cool. Scoop out the flesh and discard the skin. Place aside with the drained cooked carrots.
In a large stock pot, saute the onion and garlic in the olive oil over medium heat. Stir until softened. Add all other ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Let cool a bit. Puree with an emulsion blender or in a high powered blender (mine is a Vitamix).