I’m baaaaack! From beautiful Costa Rica. Another world, really. Filled with various monkeys, butterflies, spiders, flowers, and sea creatures. Much different from the winter wonderland I’m experiencing here in Ottawa.
Although I had the time of my life, after a two week vacation it’s good to be home.
There’s nothing quite like coming back to your own space, your own cooking, and all the little familiar surroundings.
Like soup. Comforting, warm, and tasty. This soup in particular is thick with a hearty dose of curry that is all kinds of awesome.
To begin, preheat your oven and place squash halves, cut side up, onto a baking sheet and place one tablespoon of butter and sugar into the cavity of each.
Roast squash for about 1 hour or until the flesh has softened.
Allow the squash to cool for 15 minutes before scooping the flesh into a bowl. Discard the skin.
Heat oil in saucepan over medium-high heat. Add onions and sauté for 5 minutes.
Add thyme and chives and sauté for an additional 2 minutes. Season with salt and pepper. Add curry powder, cumin, cinnamon, and squash and stir until just combined.
Pour the broth over the mixture and stir. Simmer soup for 15 minutes. Season with salt and pepper.
Pour mixture into a blender (or use an immersion blender) and puree until smooth. Pour the soup back into the pan and adjust seasonings. Simmer for 5 minutes, remove from heat. Whisk cream into soup. Add desired amount of honey to taste.
To garnish I like to drizzle about 1/2 tsp of cream on top with some chopped chives. It really makes the bowl look pretty!
Curried Butternut Squash Soup
Recipe from Spoon Fork Bacon
Serves 4 to 6
Ingredients:
2 medium butternut squash, halved and seeded
1/4 cup (1/2 stick) salted butter, divided
4 tsp light brown sugar, divided
2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 tablespoon thyme, minced
2 teaspoons chives, thinly sliced
1 1/2 tablespoons curry powder
2 teaspoons cumin
1/2 teaspoon cinnamon
1 ¼ cups vegetable broth
2/3 cup heavy cream
salt and pepper to taste
honey to taste (I used about 1 tbsp)
Directions:
1. Preheat oven to 375°F.
2. Place squash halves, cut side up, onto a baking sheet and place one tablespoon of butter and sugar into the cavity of each.
3. Roast squash for about 1 hour or until the flesh has softened.
4. Allow the squash to cool for 15 minutes before scooping the flesh into a bowl. Discard the skin.
5. Heat oil in saucepan over medium-high heat. Add onions and sauté for 5 minutes.
6. Add thyme and chives and sauté for an additional 2 minutes. Season with salt and pepper.
7. Add curry powder, cumin, cinnamon, and squash and stir until just combined.
8. Pour the broth over the mixture and stir. Simmer soup for 15 minutes. Season with salt and pepper.
9. Pour mixture into a blender (or use an immersion blender) and puree until smooth.
10. Pour the soup back into the pan and adjust seasonings. Simmer for 5 minutes, remove from heat. Whisk cream into soup. Add desired amount of honey to taste.
To garnish I like to drizzle about 1/2 tsp of cream on top with some chopped chives. It looks really pretty!