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Saturday, November 8, 2008

Curried Butternut Squash Soup


As I said in my previous post, I had two butternut squashes on hand from the CSA box. Other than making babyfood when my babies were babies, I don't recall ever making anything with butternut squash. It's not that I don't enjoy eating them, I've just been intimidated a little by them. One of my favorite pastas is butternut squash ravioli. It's hard to come by, but if I'm ever at a restaurant that serves it, I will most definitely get it. In fact, my favorite dish in all of Atlanta is Zuzza at Figo. Zucca is a divine butternut squash ravioli with a raddichio cream sauce. I cannot go to Figo and not get it. I salivate as I drive by the restaurant just thinking about Zucca. I LOVE LOVE LOVE it!

O.K., I'll stop going on about my little obsession.

Anyway, I'm certainly not going to attempt to make it; I'll leave that up to the experts.
But I had to come up with something to do with the butternut babies I had on hand.

After poking around online, I found this recipe by Ellie Krieger:

Curried Butternut Squash Soup

Perfect. Right up my alley. I've watched her show before on the Food network; Healthy Appetite, and she comes up with some pretty good recipes. I had everything I needed, so I sat the boys down in front of the TV with their lunches, and I got busy in the kitchen making a huge batch of the soup. And yes, I do use the TV as a babysitter at times. Well, a lot of the time if I'm honest.

The result...delish! And I mean it. I'm trying to make myself wait until dinnertime to eat a whole bowl, but I keep sneaking by the pot and dishing out little spoonfuls. Tonight, I'll top it with a dallop of yogurt (greek yogurt) as the recipe suggests. I know some are afraid of curry...don't be. This is just a rich, flavorful and slightly sweet soup that is perfect for this season.

I can't wait until dinnertime tonight!

Curried Butternut Squash Soup

Ingredients
1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish
Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt.

5 comments:

~heather said...

oh yummy.
i think i'll make that with mine too.
sounds awesome.

Kara said...

Yum! Too bad there are no butternut squashes in my house.
Oh and I tagged you. You're it. Sorry. Couldn't help it.

Scott and Sara said...

We eat a lot of butternut pumpkin over here (it's called pumpkin, not squash here, funny huh?). Anyways, I make pumpkin soup or roast it with potatoes and sweet potatoes. My sister in law puts it in her lasagna. It's a really versatile veggie!

The Tales, Fables and Adventures of The Brown Family said...

I am a complete stranger who found your post in a google search for curried butternut squash soup. Its on the stove now and smelling delicious!

Jennifer said...

Welcome complete stranger! Glad to have you. Hope the soup turns out well for you. I LOVE it!