This is the perfect soup on a cold winter night. Butternut squash soup is simple to make and even tastier to eat. The flavour of the sweet creamy butternut soup is even enhanced more with a bit of curry powder. There is nothing like a homemade bowl of soup to keep you warm either over lunch or dinner.
- 1 butternut squash halved
- 1 red apple peeled and sliced in quarters
- 1 carrot peeled and chopped
- 1 medium sized onion
- 1 tsp salt
- 1 tsp black pepper
- 1 or 2 tablespoons of minced garlic
- 1 tsp curry powder
- 1/2 tsp nutmeg
- 1 tsp butter
- 1 or 2 cups vegetable broth or chicken broth
- 1 tsp honey
- 1 avocado sliced (garnish optional)
- Cilantro (garnish optional)
- Cut butternut squash in half and remove seeds
- Peel and cut onion in half
- Add a pinch of salt, pepper and baste butternut squash with butter and honey
- Add squash and onion halves on a baking sheet
- Bake the butternut squash and onion in a pre-heated oven at 375 degrees Celsius for 30 to 45 minutes or until butternut squash is tender/cooked.
- Remove burned areas of onion and scoop out butternut squash and add to blender or food processor
- Add the minced garlic, sliced apple, chopped carrots, with the onion and butternut squash and use a blender or a food processor to remove lumps for the soup.
- Add blended butternut squash, salt, black pepper, curry powder, nutmeg and broth to a pot on medium heat and stir.
- Simmer and stir ingredients in the pot for approximately 20-30 minutes
- Serve and garnish with avocado and cilantro
I garnished the soup with sliced avocado and the smooth texture and flavour of the avocado actually compliments the creamy butternut squash well. I hope you enjoy this recipe as much as I do on a cold winter day.