ButterNut Squash Soup recipe

this is a fall recipe but I have squash in my freezer and yes it has got to go!  But indeed it is a wonderful recipe. This recipe comes from when I first started my massage office in downtown. We were honored to be in the weekly free paper the “post” and they put in a write up about our new business . We put this recipe as part of the article and  you know I have kept making it for pot lucks ever since with great reviews.

One medium to large Butternut Squash. 3 1/2 pounds of squash .  i bake the  squash    whole (minus the stem)  till tender ,poke with a knife first and lay on a cookie sheet  and bake for about 1 hour at 350 degrees till tender to a fork.Meanwhile brown 2 onions chopped in water for fat free or use some oil if you choose brown the onions  in oil or water  till translucent. When the  the squash is tender, remove from oven. Cool  till you are able to work with the squash . Next cut it open and take out the seeds and remove  the skin or just scoop out the squash from the shell. Put the squash into soup pot.    Add 1- 2 tablespoons of curry powder . The original recipe says add  2 cans 14 1/2 ounces  each of chicken broth. I use non- chicken broth or vegetable broth or vegetable bullion cubes equal to 2-3  cubes or powdered vegetable broth to equal 2 cubes reconstituted with water. Add 1 teaspoon of salt. Cook together to let flavors meld.   Add water or coconut milk  to make the soup the right consistency. Add  about 1/4 cup of coconut milk (freeze the rest in ice cube trays for another use) and 2 Tablespoons of butter or vegan butter such as earth balance.  Puree the soup with a hand blender or use the food processor to blend the soup  to a creamy consistency . makes about 12 cups of wonderful soup.  Enjoy.

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