Hi All,...new to the forum and just thought I'd post this recipe for a new soup that I came up with this fall....It's a twist on a pumpkin soup recipe, but I like the flavor and texture of the butternut squash better....
Curried Butternut Squash Soup
1 large or 2 small butternut squash, peeled, seeded, and cut into small squares
1 large or 2 small onions, peeled and diced
1 stick of salted butter (about 1/4-1/2 cup of butter, gee,or oil)
Melt butter in large metal bowl over medium heat, add butternut squash and onion and cook over med-high heat until onions are translucent and squash seems to soften.
Add to the squash/onion mixture approx...1-2 Tbs Curry Powder (or to taste), 1/4 - 1/2 tsp Cinnamon powder (or to taste), 1/4 - 1/2 tsp White Pepper powder, 1/2 tsp salt (or to taste), 2 or more dried hot chillies (I use a dried Thai variety of chili pepper that I got from a friend, but any extremely hot variety will do)...stir to combine spices and cook for approx. 1-2 minutes.
Add enough broth (chicken or vegetable, whatever you prefer) to cover the squash/onion mixture...turn heat up to a vigorous simmer (not a full boil) and cook until the squash is very soft (about 10-15 min).
Meanwhile peel, core and dice 2-3 sweet apples and add to the hot soup (use the sweet varieties such as mackintosh or red delicious, not tart apples like the green ones) or you can add 1-2 cups apple cider.
Once the squash is soft, remove the soup from the heat and transfer to a blender (or use a hand blender, its easier) and puree until smooth. Add approx. 1 cup of heavy cream or plain yogurt and blend until smooth and silky.
Serve warm.
Curried Butternut Squash Soup
1 large or 2 small butternut squash, peeled, seeded, and cut into small squares
1 large or 2 small onions, peeled and diced
1 stick of salted butter (about 1/4-1/2 cup of butter, gee,or oil)
Melt butter in large metal bowl over medium heat, add butternut squash and onion and cook over med-high heat until onions are translucent and squash seems to soften.
Add to the squash/onion mixture approx...1-2 Tbs Curry Powder (or to taste), 1/4 - 1/2 tsp Cinnamon powder (or to taste), 1/4 - 1/2 tsp White Pepper powder, 1/2 tsp salt (or to taste), 2 or more dried hot chillies (I use a dried Thai variety of chili pepper that I got from a friend, but any extremely hot variety will do)...stir to combine spices and cook for approx. 1-2 minutes.
Add enough broth (chicken or vegetable, whatever you prefer) to cover the squash/onion mixture...turn heat up to a vigorous simmer (not a full boil) and cook until the squash is very soft (about 10-15 min).
Meanwhile peel, core and dice 2-3 sweet apples and add to the hot soup (use the sweet varieties such as mackintosh or red delicious, not tart apples like the green ones) or you can add 1-2 cups apple cider.
Once the squash is soft, remove the soup from the heat and transfer to a blender (or use a hand blender, its easier) and puree until smooth. Add approx. 1 cup of heavy cream or plain yogurt and blend until smooth and silky.
Serve warm.
