Spicy Butternut Squash Soup

PREP TIME:

10 minutes

PREP NOTES:

Cooking time:

50 minutes

YIELDS:

4 people

INGREDIENTS:

  • 1 butternut squash
  • 1 cup vegetable or chicken stock
  • 1 – 2 teaspoons of curry powder (to taste) – such as Muchi or Madras Curry powder

DIRECTIONS:

  • Wash butternut squash and cut in half, lengthwise.
  • Place squash flesh down on a baking tray and put a small amount of water to cover the bottom of the tray.
  • Cook at 350 for 40-50 minutes, until the squash is easy to pierce with a fork.  When the skin becomes brown, it should be done.
  • Cool butternut squash slightly and scoop out the seeds and strings and discard.  Save the cooking water to use in the soup along with the broth.
  • Scoop out flesh and place in a high speed blender along with the cooking water.  Add about ½ cup of broth to start and mix in the blender.  Continue to blend until the squash is completely pureed.  Add more broth, depending upon your desired consistency.
  • Add 1 teaspoon of muchi curry powder (or can use regular curry powder) while mixing.  Add more to achieve your desired spiciness!

Add salt and pepper to taste and enjoy!

NOTES:

My son experimented with Fajita Seasoning instead of the Muchi Curry and he loved it as well.  Feel free to change the spices for a different flavor.

CREDIT: