Wednesday, April 16, 2014

Butternut Squash Soup

This is a fantastic soup my husband came up with. It’s extremely filling, and this recipe makes enough to have leftovers for another meal.


Butternut Squash Soup

2 Butternut Squashes
3 Carrots
3 Stalks Celery
1/4 Onion
1/2 tsp Curry powder
dash of Cayenne pepper
1/4 Cup Butter or Olive Oil
2 Cloves Garlic
2 Tablespoons Chicken Seasoning
2 Cups water
Salt to taste

Preheat oven to 350°. Halve butternut squash and place on baking sheet. Bake for 1 hour.*
Add spices and cook vegetables in a large pot until tender.
Scoop out the flesh of the butternut squash and blend with veggies in food processor or with immersion blender until smooth.

This soup is rather thick. You can thin it out by adding more water.

*You can also peel and cube the squash and cook it in a pot on your stovetop.

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