Wednesday, August 1, 2012

squashy summer soup

Good thing I planned to make a soup today! Woke up this morning with the chills. Soup always makes you feel better, and I warmed up the traditional butternut squash soup by roasting the squash and adding some curry and roasted garlic. I'm definitely feeling warmer now!

  • 2lb squash
  • 1 head of garlic
  • 1 onion
  • 3-4 cups vegetable broth
  • olive oil
  • 1 tsp curry powder

1. Preheat oven to 375.

2. Cut a butternut squash (or any other squash of your choice) in half. Deseed, rub with olive oil and season with salt and pepper and put onto baking pan.

3. Break up a head of garlic and put it on the pan with the squash. Loosely cover everything with foil.

4. Bake for 1.5 hrs, or until the flesh is tender. My oven is weak so I ended up baking for an extra 30 minutes

5. Pull out from oven, let cool a bit, and peel the skin off the squash. Cut into chunks.

6. Squeeze out garlic from cloves. Set aside.

7. In a pot, cook onions in oil until browned.

8. Add garlic and squash. Mix.

9. Add broth and curry powder.

10. Cook for about 10 more minutes. Season with salt and pepper if needed.

11. If there are any remaining chunks of squash, let cool (if you have the patience) and mix with blender. Enjoy!

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