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Butternut Squash Soup
Category(ies):
Ingredients
1 med butternut squash (peeled, seeded and chopped)
2 Tbsp olive oil
1 med onion (chopped)
2 stalks celery
2 carrots (chopped)
1 yellow, red or orange pepper (chopped)
2 cloves garlic (smashed)
2 cups water, vegetable or chicken broth
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp curry powder
Method
Place chopped squash in broth and simmer, stirring often, until just tender.
Sauté in 1 - 2 tablespoons olive oil, adding each ingredient every three minutes in this order: carrots, celery, onion, chopped pepper, and garlic.
Stir, until just tender; then add to squash mixture. Season with salt, ground pepper, and curry powder, to taste.
Serve chunky style, or carefully place in blender jar, and blend thoroughly. Add cream or mashed potatoes for a smoother, creamier soup. Freezes well.
From the kitchen of Mary Best.
1 med butternut squash (peeled, seeded and chopped)
2 Tbsp olive oil
1 med onion (chopped)
2 stalks celery
2 carrots (chopped)
1 yellow, red or orange pepper (chopped)
2 cloves garlic (smashed)
2 cups water, vegetable or chicken broth
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp curry powder
Method
Place chopped squash in broth and simmer, stirring often, until just tender.
Sauté in 1 - 2 tablespoons olive oil, adding each ingredient every three minutes in this order: carrots, celery, onion, chopped pepper, and garlic.
Stir, until just tender; then add to squash mixture. Season with salt, ground pepper, and curry powder, to taste.
Serve chunky style, or carefully place in blender jar, and blend thoroughly. Add cream or mashed potatoes for a smoother, creamier soup. Freezes well.
From the kitchen of Mary Best.