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Spicy butternut squash soup
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| Butternut Squash Soup Ingredients | |
| 1lb | precut butternut squash |
| 1 large | onion, chopped |
| olive oil for drizzling | |
| Salt | |
| Pepper | |
| 2 teaspoons | minced garlic |
| 1/8 teaspoon | crushed red pepper |
| 2 teaspoons | curry powder |
| 1/2 teaspoon | ground coriander |
| Pinch | ground cayenne pepper,, (optional) |
| 3 cups | chicken broth, (or vegetable broth for vegetarian option)** |
| 1/4 cup | brown sugar |
Preheat oven to 400F degrees.
Toss chopped butternut squash & chopped onion, with a good drizzle of olive oil & a sprinkling of salt & pepper. Place all in a roasting pan lined with foil for quicker clean-up, in a 400 degree oven & bake for about 25 minutes ~ giving it a stir about halfway through. Cook until the veggies are starting to caramelize.
Add squash and onions and broth to a pot: cover and bring to a boil and reduce heat, simmer for 5-10 minutes until squash is soft.
Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
With the soup on low heat, add brown sugar and mix. Adjust seasonings to taste. If a little too spicy, add non fat yogurt to cool it down. You might want to add a teaspoon of salt. I had to re-blend after adding yogurt to get the desired consistency.
I like to cook up some anduly sausage, chop it up and add it to the soup for texture.
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