Curried Butternut Squash Soup
Nona Jordan
This golden soup is the perfect starter for Thanksgiving, or for a simple dinner with steamed greens and biscuits.
ingredients
- 1 butternut squash
- 1 apple, peeled and cut into chunks
- 1 T Olive Oil
- 1 medium diced onion
- 2 T margarine or butter
- 4 cups vegetable or chicken stock
- 1/8 c brown sugar
- 1 T grated ginger
- Allspice, to taste
- Cinnamon to sprinkle on top
directions
- 1
Cut butternut squash in half and place cut side down in roasting pan with 1/4 in. water. Roast at 375 degrees until it is fork-tender.
- 2
In a medium soup pot, sautee the onion in the olive oil until the onions are tender, 7 to 8 minutes.
- 3
When the squash is cool enough to handle, scoop flesh into blender with apple chunks and sauteed onions. Add enough broth for the squash, apple and onion to blend to a smooth mixture.
- 4
Mix the remaining broth, the squash puree, the sugar, and the ginger to the soup pot and warm over medium heat.
- 5
Add salt, pepper and allspice, to taste.
- 6
Serve with fresh cracked pepper and cinnamon sprinkled over the top.
notes
Often I will roast a butternut squash over the weekend and save the flesh to make this soup in a flash on a busy weeknight.
Source: Nona Jordan
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews