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.
