Saturday, October 17, 2009

Butternut Squash Soup

Squash of all varieties are ubiquitous throughout the fall season. It can sometimes be hard to know what do with all these gigantic vegetable specimens. As the cold days start to roll in, using the squash to make a soup can be a great way to warm up your tummy. Simply delicious... and healthy too!

Curried Squash and Yam Soup
-1 large butternut squash (Approx. 6-7 cups when cooked)
-3 large sweet potatoes (about 3 cups when cooked)
-2 tsp olive oil
-1 cup onion, chopped
-1/2 cup celery, chopped
-Salt and pepper, to taste
-3 medium garlic cloves, minced
-1 tsp curry powder
-1/2 tsp coriander powder
- 1/2 tsp cinnamon (to taste)
-Dash of nutmeg
-4 cups vegetable stock
-1 cup water
-2-3 tsp freshly grated ginger

Preheat oven to 400 F. Bake squash and sweet potatoes whole for 60 minutes, or until soft when poked with a fork. While the squash and sweet potatoes are cooking, chop/prepare the remaining ingredients. Once done and cool enough to handle, remove the peels, seeds, and any stringy remnants from the squash/sweet potatoes and chop into slices. In a large pot heat olive oil. Add the onion, celery, salt, pepper, garlic, curry powder, coriander, and cinnamon, and cook over medium heat. Cover and let cook for approx. 8 minutes. If the onions begin to stick, add a splash of water. Add the stock and water, the squash and sweet potato slices, and ginger. Simmer for 5 minutes. In batches, transfer to a blender and puree until smooth. Return to pan, bring mixture to a boil, and then reduce the heat, cover and let simmer for 10 minutes. Add salt and pepper to taste, and serve.

-Can be topped with a dollop of yogurt/ sour cream and/or a sprig of parsley. Take advantage of all the squash this fall, and get your cooking on!

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