Curried Butternut Squash Soup
Wednesday, July 1, 2020
This is just what the doctor ordered when you've been going too hard on the meats and cheeses. This is one of those recipes that you get use your immersion blender. If you don't have one, get one, or feel free to run it through a blender. But then that create another big thing wash.
Ingredients
1 large butternut squash
2 large carrots, peeled and cut into large chunks
1 medium yellow onion, chopped
2 Tbsp. olive oil
Kosher salt
Freshly ground black pepper
1 Tbsp. curry powder
6 garlic cloves, with skin on
1 qt. chicken stock
Instructions
Preheat the oven to 350°.
Halve the butternut squash length wise and remove the seeds.
Place the butternut squash, cut side up, carrots and onion on a sheetpan.
Coat the vegetables with the olive oil. Season with salt, pepper and curry powder.
Flip the butternut squash so the cut side is down.
Place the sheetpan in the oven and roast until the squash is fork tender. Approximately 50 minutes.
Remove the sheetpan from the oven and allow to cool.
Once cooled, peel the garlic and discard the skins.
Place the vegetables in a Dutch oven over medium-high heat.
Add the chicken stock. Use a immersion blender and blend until the soup is smooth.
When serving, add a little half and half for richness. You can also clean the seed and toast them in the oven with a bit salt to add some crunch to the soup.
Tags
Main
