Silence over at Poor Richard's Almanac asked for recipes using butternut squash that do not use sweeteners. I picked up a butternut squash at the store earlier today and decided to make soup out of it. I am planning the same thing for Mr. Carver up there come Thanksgiving (my favorite holiday).
So here goes
1 Butternut squash
2 Celery stalks
1 Clove of garlic
2 1/2 Cups chicken broth
1/2 Teaspoon onion powder
1/2 Teaspoon cumin
1/2 Teaspoon curry powder
1/2 Teaspoon ground ginger
1/2 Teaspoon nutmeg
1/2 Teaspoon ground thyme (I will use fresh next time)
1/2 Teaspoon paprika
Black pepper to taste
Cut the squash in half, remove the seeds, brush with olive oil and bake at 350 for about 20 minutes or until the squash can be easily scraped away from the skin. Saute garlic, carrots, and celery until tender. Put everything together in a blender and puree.
Make sure the lid of the blender is on tight. Trust me, I learned the hard way. Soup on the ceiling, not good.
Mine had a few carrot chunks, but I liked it that way. Milk or vegetable broth can be substituted for the chicken broth to make this a more vegetarian friendly dish. The soup was a little to spicy for the Monkeys. That's okay, more for me. I did a little research, and this soup is loaded with Vitamin A and beta carotene.
Is it wrong to tease a pumpkin?