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Curried Butternut Squash Soup

There has been a butternut squash sitting on my counter for months now (yes, they really keep that long!) daring me to do something interesting with it. I have just been glaring at it and debating just roasting it as I usually do. Pintrest made the decision for me… I can across a recipe for curried pumpkin soup, which inspired a search for curried butternut squash soup, which in turn brought about this soup. And yes, Pintrest does seem to be a major source of cooking inspiration lately.

This is a rich, creamy and flavorful soup, and best of all, you don’t have to feel guilty about eating it! The soup came together pretty quickly as well. The thing that surprised me most about it, the color… It was a very pretty orange right up until I added the cream, at which point it turned a bright yellow. Guess that means it needs to be game day soup (Go Jackets!).

By the way, this is a very thick soup, if it’s looking too thick for you, just add a little water.

3 cloves garlic, minced
1 Tbs olive oil
½ onion, chopped
½ c carrots, chopped
1 small butternut squash, peeled and cubed
1 sweet potato, peeled and cubed
2 c chicken broth
1 c water
1.5 Tbs curry powder
Dash cayenne, black pepper, ground cloves, cinnamon, and cumin
Pinch of salt (I NEVER cook with salt, if you usually do you might want a little more than a pinch)
1 pint half and half

In a medium pot over medium-high heat, sauté the onion and carrots in the olive oil for about 10 minutes. Add everything except the half and half, stirring well. Cover and simmer for about 20 minutes, or until the squash and sweet potato are soft.

Pour the mixture into a blender and puree until smooth. Return to the pot.

Add the half and half and simmer for another 10 to 15 minutes over medium-low heat.

We topped it with a bit of parmesan and toasted garlic bread cubes. 3 servings: 1 serving – (estimated) 325 Calories, 21.3 g Fat, 28 Carbs, 4.1 g Fiber, 2.7 g Protein