Curried Butternut Squash SoupSubmitted by: NEEUQDRAZIL
IntroductionA delicious, quick, and easy soup that smells wonderful and tastes even better. A delicious, quick, and easy soup that smells wonderful and tastes even better.
2.5 lbs butternut squash (2 small, or 1 large), peeled and chopped
1 medium onion, chopped (~1 cup)
1 tbsp curry powder (mild, medium, or hot - your choice)
1 medium apple, peeled, cored, and chopped
1 tbsp grapeseed oil (or olive oil, or butter) - less if preferred
Peel and chop the butternut squash into ~1" pieces.
Heat the oil in a medium to large pot over medium-high heat, and add the chopped onion. Sautee until soft and golden, and add curry powder. Stir to combine, and sautee for a few seconds, until that gorgeous curry smell starts filling the kitchen.
Add the butternut squash, and stir to coat the squash with the onion, curry, and oil. Add water to cover the squash, and toss in the apple.
Simmer until the squash is soft (anywhere from 30-45 minutes, depending on the size of your squash pieces.) If desired, you can mash or blend your soup to make it thick & creamy, or you can simply crush a few of the squash pieces against the side of the pot with the back of your spoon.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NEEUQDRAZIL.