Good morning! Well, I must admit something to you. I had wanted to share a new recipe with you today, but time just hasn’t permitted. I’m working on a little side project that I hope to share with you soon; but unfortunately, it has taken up a LOT of time. So I’m copping out today, and re-posting a recipe I made last year at this time. It is soup weather, after all, and I happen to have a butternut squash on the counter as I type this. So it’s only fitting…
I hope you’ll give it a try!
Curried Butternut Squash Soup
Cook 2 c. chopped onion and 2 cloves garlic in 1 T. oil until soft.
Peel and cube 1 large butternut squash, removing seeds and pulp.
Add the squash and one box of chicken (or vegetable) stock to the pot with onions and garlic.
Add 1 T. plus 2 tsp. of curry powder plus 1/2 tsp. salt.
Bring to a boil and simmer until squash is fork-tender. Purée with an immersion blender until smooth.