Curried Butternut Squash Soup
Farmers Markets are overloaded with squash this time of year. Here is a simple but delicious recipe that can be served at a dinner party or as a simple meal at home. This naturally sweet vegetable is also a good antidote for sugar cravings.
Ingredients:
3 tblsp extra-virgin olive oil
1 cup chopped onions
4 cloves garlic, minced
1 tblsp curry powder
1 tsp ground cumin
Cayenne pepper to taste (careful!)
1 large butternut squash, peeled, seeded and cubed
3 cups vegetable or chicken broth
3 cups water
1 tart green apple, peeled, cored and chopped
Salt & pepper to taste
In a large soup pot over medium heat, heat the olive oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly for 30 seconds. Add squash, vegetable or chicken broth, water and apple. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15-20 minutes.Puree mixture in a blender or food processor and transfer back into soup pot. Season with salt and pepper.
- Refrigerate or freeze until ready to serve.
- To serve, warm over low heat, stirring until hot.
Tags: Farmers Market, squash, sugar cravings, vegetarian