Curried Butternut Squash Soup

I have been having a serious craving for sweet potatoes after making baked chili sweet potatoes. I cooked them a few days back. First I used them in a school lunch I had packed:

School lunch2

It included chicken and black bean salad with a homemade dressing, a tiny slice of gingerbread cake and the baked chili sweet potatoes. They were great. I finished off what was left of the potatoes over the next two days. Now they are gone 🙁

I would make a grocery store run but I think we all know how those trips in for just one item turn out. Ten items and $30 or $40 later you leave the store and sometimes even forget to pick up the one item you went in to buy in the first place. So, I’ve added the sweet potatoes to my grocery list.

While gazing into the freezer to see what other veggies I had on hand I noticed a bag of frozen butternut squash. I like squash so I decided to make some soup.

Squash Soup

Curried Butternut Squash Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With just a few ingredients this curried butternut squash soup can be quickly whipped together. Using frozen squash really cut down on the cooking time.
Ingredients
  • 16 oz bag of frozen butternut squash
  • 1 large onion, diced
  • 2 cloves of garlic, diced
  • 3 cups of chicken broth
  • 1-2 teaspoons olive oil or butter
  • 1 teaspoon curry powder
  • ½ teaspoon oregano
  • ½ teaspoon ground cinnamon
  • salt and pepper to taste
  • optional: sour cream or yogurt
Instructions
  1. Place the olive oil or butter in a large sauce pan over medium heat.
  2. Sautee the onion until beginning to turn transluscent.
  3. Add the garlic and saute for 1-2 minutes more.
  4. Add in the frozen butternut squash, chicken broth and spices except for salt and pepper.
  5. Bring to a boil then turn down the heat. Simmer for 10 to 15 minutes or until the butternut squash has softened.
  6. Using a stick blender puree the mixture in the pan. If using a blender carefully transfer the mixture to the blender and puree until smooth.
  7. Return back to the pan. Add salt and pepper to taste.
  8. Serve as is or try swirling in a heaping teaspoon of sour cream or plain yogurt.

WLS Tip: sometimes just eating a meal without some protein will cause my RH to kick up and I have a slight reaction. In order to avoid this I always include some fat, such as full fat sour cream, or some protein on the side. In this case I had some diced chicken in the refrigerator. A sprinkle of curry powder on top of the chicken and 30 seconds in the microwave made for a nice but of curried chicken to eat as a side. I had about 1/3 of a cup which is enough to keep me from crashing.

 

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