Continuing from yesterday’s post, here’s another completely delicious thing to do with butternut squash!
HEAT 2 T olive oil in large saucepan or soup pot.
ADD:
1/2 cup diced onion,
1/4 cup diced celery,
1/4 cup diced carrot
and 1 cinnamon stick.
SAUTÉ until soft but not brown,
about 10 minutes.
SEASON with sea salt & pepper.
ADD
32 ozs. chicken broth
and 1/2 teas. curry
Bring to a boil;
simmer for several minutes.
STIR in about 1-1/2 cups of the mashed, cooked squash
(from yesterday’s post).
Stir until smooth.
SIMMER gently to let the flavors meld,
about 15 minutes.
DISCARD the cinnamon stick.
PURÉE the soup until smooth,
either in a traditional blender
or a Cuisinart
or right in the pot with an immersion blender.
(The soup can be made ahead to this point, then cooled, covered and refrigerated for several days or frozen for about a month.)
RETURN soup to pan
and reheat gently.
ADD 1/2 cup of half-and-half
and 1 T sherry (optional).
Adjust seasoning with salt & pepper to taste.
Ladle into serving bowls.
GARNISH with a dollop or swirl of plain low-fat yogurt.
Idea: Make and freeze the base a month before Thanksgiving, finish the recipe a day or two beforehand and warm it in a crockpot on the holiday!
That’s it. You’re driving me c-r-a-z-y. I’m going to HAVE to pick up some butternut squash on my way home from work tonight. This weekend, we’ll have some good eatin’ to look forward to !
Hahaha. Not four, though, Susan. ONE should be enough! Enjoy!
Susan posted this on her Facebook page! Now I too, want Butternut Squash soup!
I feel honored.