Curried Butternut Squash Soup

This recipe comes directly from Sodexho, our campus food service!  Who knew!

2 tsp canola oil
1 small onion
2 stalks celery
1 apple
1 inch fresh ginger
2 tsp curry powder
1 tsp salt
1/4 tsp pepper
1 butternut squash
1/2 cup apple cider
1 and 1/2 cups water
1 can broth (chicken or veggie)
1/2 to 1 cup heavy whipping cream (depending on taste)

I roasted the squash instead of just boiling it.  It was definitely more work and a bit messy, but I love that flavor that you get.  Plus it makes the house smelled yummy!  I also roasted two squash to make puree for baby food and future toddler recipes.

Prepping the butternut squash

The best tool my husband brought home last week was a pumpkin scraper!  It made short work of the squash goop and seeds.

Cook the onion, apple, celery and ginger until golden brown.

Add spices.

Add cider, broth, water and squash.

Cook until everything is nice and mushy.  This would take  a while if you didn’t roast the squash first.

Through the whole mess into a food processor or blender until a preferred consistency.  I like to get it nice and creamy.

Put it back in the pot, add the cream, bring to a boil and then simmer for 10 minutes.

I threw a little coconut on top for fun, but it didn’t add much for taste.

All done! Yummy!


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