Since I have the day off (President’s Day) and had a can of butternut squash in the cupboard and the secret ingredient this week is just that, I thought I would whip up some soup for lunch, esp since my BF said to boycott the secret ingredient. This way I can have some and not listen to any comments about veggies that he doesn’t care for. This soup is so tasty that I have now eaten two bowls (I was hungry) and now am a bit concerned as to what almost 32% of my fiber for the day in one fell swoop will do to me.
I received one of those little “boat motors” for Christmas and now that I opened it, I look for every opportunity to use it. It works great for things like this. I have learned that you need enough liquid in it to cover the blending device in order for it to do it’s job best.
Curried butternut squash soup
1 can butternut squash (14 oz) already pureed
1/2 onion chopped
2 cloves of garlic chopped
2 cups broth, vegatable or chicken
2 TBS generic curry powder (sometimes I go the easy route – or make your own)
heavy cream to taste
salt and pepper
cilantro chutney and cream to garnish (optional of course, I just happened to have them around)
Sautee the onions and garlic lightly in a bit of olive oil, add curry powder, broth and squash and either toss in the blender or use a boat motor until smooth. Add a bit of heavy cream, salt and pepper to taste and bring up to a boil.
Pour into a soup bowl, garnish and slurp!