Butternut Squash Curry Soup
This week at the Food Pantry I decided to capitalize on the abundance of squash they are currently offering. Namely, butternut squash. It seems like in all the food magazines there are 101 recipes for some kind of squash soup, so I didn't feel so original putting this out. However, this recipe does have an interesting twist: curry. Butternut squash is already sweet. The curry adds not only some spice, but I find it actually enhances the sweetness of the squash.
Preparing the Squash
This is probably the most important part of my post. If you don't read anything else, make sure you read this!!!! Have you ever tried cutting into a winter squash? Might be easier to put a hole in a solid wall than trying to cut through that hard peel. I have, believe it or not, seen articles in magazines suggest using a knife and mallet to bust open the squash. PLEASE DO NOT DO THIS!!!!! Aside from the obvious danger, you are wasting precious energy. There's a better way my mom taught me and I am so happy to be able to share this with you. You can use this method with any winter squash that has a very hard peel.
Heat oven to 350 degrees. Put squash in the oven. Make sure it's in a baking dish or on a cookie sheet. Butternut squash is rather large, so it needs to bake longer than, say, an acorn squash. I find that about 45 minutes does the trick. After that time, the skin will have softened significantly and the inside will have cooked, if not fully, then at least halfway. You can then easily slice the squash in half, lengthwise, and remove the seeds. If the squash is fully cooked, the pulp will be very easy to scoop out. If not, no worries. Just remove the softened peel with a knife and chop or slice the squash.
That's it...easy and safe! Now, onto the soup!
Butternut Squash Soup
1 large butternut squash
1 onion, chopped very fine
4 cups water
1 tsp. onion powder
1 tsp. salt
1/2 tsp. curry
Place chopped onion in a frying pan and saute until slightly browned. If you want to saute in water and not oil to save fat, just click here: www.healthybitezkosher.com/how-to-saute-onions-without-oil.html
Prepare the squash as described above. If the squash is fully cooked, simply spoon the pulp into the pot with the onions and add water. If not, place the peeled and chopped pieces of squash in the pot and cover with water until they are just submerged. Simmer until the squash is soft. Puree with an immersion blender or in a food processor/regular blender. Make sure the squash is fully pureed with no lumps. Add spices and simmer for about 20 minutes. The soup tends to thicken over time. You may need to add water when you reheat. When you add the water, you should probably taste the soup and see if you need to adjust the seasonings.
Enjoy!
Preparing the Squash
This is probably the most important part of my post. If you don't read anything else, make sure you read this!!!! Have you ever tried cutting into a winter squash? Might be easier to put a hole in a solid wall than trying to cut through that hard peel. I have, believe it or not, seen articles in magazines suggest using a knife and mallet to bust open the squash. PLEASE DO NOT DO THIS!!!!! Aside from the obvious danger, you are wasting precious energy. There's a better way my mom taught me and I am so happy to be able to share this with you. You can use this method with any winter squash that has a very hard peel.
Heat oven to 350 degrees. Put squash in the oven. Make sure it's in a baking dish or on a cookie sheet. Butternut squash is rather large, so it needs to bake longer than, say, an acorn squash. I find that about 45 minutes does the trick. After that time, the skin will have softened significantly and the inside will have cooked, if not fully, then at least halfway. You can then easily slice the squash in half, lengthwise, and remove the seeds. If the squash is fully cooked, the pulp will be very easy to scoop out. If not, no worries. Just remove the softened peel with a knife and chop or slice the squash.
That's it...easy and safe! Now, onto the soup!
Butternut Squash Soup
1 large butternut squash
1 onion, chopped very fine
4 cups water
1 tsp. onion powder
1 tsp. salt
1/2 tsp. curry
Place chopped onion in a frying pan and saute until slightly browned. If you want to saute in water and not oil to save fat, just click here: www.healthybitezkosher.com/how-to-saute-onions-without-oil.html
Prepare the squash as described above. If the squash is fully cooked, simply spoon the pulp into the pot with the onions and add water. If not, place the peeled and chopped pieces of squash in the pot and cover with water until they are just submerged. Simmer until the squash is soft. Puree with an immersion blender or in a food processor/regular blender. Make sure the squash is fully pureed with no lumps. Add spices and simmer for about 20 minutes. The soup tends to thicken over time. You may need to add water when you reheat. When you add the water, you should probably taste the soup and see if you need to adjust the seasonings.
Enjoy!
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