Description:
Another DELICIOUS soup recipe from my CSA!
Ingredients:
1 butternut squash
2 cups vegetable broth
Splash of olive oil
3 cloves minced garlic
1⁄2 onion, sliced thin
1 teaspoon curry powder (more if you like spicy)
Salt and ground black pepper
Directions:
1 Cut butternut squash in half lengthwise and roast on greased pan at 375 degrees for about 45 minutes or until tender.
2 When squash is done, saute garlic and onion with olive oil in large pot. Scrape out guts and seeds of squash and scrape the flesh (discarding the peel) into the pot. Add broth and seasonings and bring to a simmer (about 10 minutes).
3 Puree the whole thing (an immersion blender is helpful; be careful if pouring hot soup into a stand-up blender!) until smooth. Eat (slowly, and with conviction).
(As a lime creme garnish, you could whisk together 1⁄2 cup reduced-fat sour cream, 1⁄4 teaspoon lime zest, and 1 tablespoon lime juice and dollop on top of soup.)
