I took a little break from the Pink Italian today to make soup.
My family and I have gotten rather lazy lately, relying on going out, prepared foods or the same 2 uninspiring "chicken on the grill marinades" for most of our meals. So this soup marks my first "I'm hungry, what's in the house I can make without too much bother" meal since the prepared foods have stopped being replaced around here.
Inspired by some of the produce we got at the farmer's market on Saturday I made a Curried Butternut Squash Soup, which I ate with blue cheese sourdough bread from the local bakery and sliced apples from a local orchard. No I'm not in an autumn mood at all!
The recipe is one I came up with myself, based on some recipes I looked at online (I love Google!). I love experimenting, especially when the results are super yummy (if I do say so myself) and super easy. Next time I want to try it with pumpkin. A very good beginning I'd say to the new style of eating around here...
Jenny’s Curried Butternut Squash Soup
1 tbsp olive oil
1 tsp butter
2 cups onion, chopped
3 cloves garlic, peeled and sliced
2½ lb butternut squash, peeled, seeded and cut into ¼ cubes
1 quart low-sodium chicken broth or vegetable broth
2-3 tsp curry powder
smidgen each of cumin, coriander, nutmeg, ground ginger
salt to taste
1 tbsp honey
1 tbsp crème fraiche or plain Greek yogurt, plus more for garnish
Heat oil & butter over medium heat in a 6-quart stockpot.
Add onions and garlic and sauté until soft but not brown, about 6 to 7 minutes.
Add the butternut squash, broth, curry powder, spices and salt and bring to a boil.
Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
Remove from heat and puree with an immersion blender or in batches in a blender until smooth.
For a very smooth soup put through a chamois or strainer.
Stir in honey & crème fraiche.
Ladle into serving bowls and add a dollop of crème fraiche for garnish if desired.