Wednesday, 9 April 2014

Butternut Squash Soup with Curried Squash Seeds

  • non-stick spray
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, minced
  • 3 small russet potatoes, peeled and diced
  • 1 medium butternut squash (about 3 pounds), peeled, seeded and diced (reserve seeds)
  • 5-6 cups chicken broth
  • 1 teaspoon ground cinnamon
  • fresh cracked pepper and kosher salt
  • 1/4 teaspoon curry powder
  • chopped parsley

  1. Preheat oven to 350 degrees. Spray baking sheet with non-stick spray. Set aside.
  2. In a large soup pot, heat butter and olive oil over medium heat. Once butter melts, add onions and cook for 3 minutes or until onion is translucent.
  3. Add diced potatoes, squash and 4 cups of chicken broth. Bring to a boil, reduce heat and let simmer until squash is soft. About 15 minutes.
  4. Using an immersion blender, blend until smooth. Or transfer, in batches, to a blender and blend until smooth.
  5. Pour in 1 cup of remaining chicken broth and sprinkle in cinnamon. Season to taste with pepper and kosher salt. Add remaining cup of chicken broth until you reach desired consistency (I prefer my pureed soups a little thicker so I use less broth). Turn to low and let simmer as you prepare the squash seeds.
  6. Rinse reserved squash seeds being careful to remove any squash and pat dry. In a bowl combine squash seeds and curry powder. Sprinkle with kosher salt and fresh cracked pepper. Lay in a single layer on prepared baking sheet. Bake for 5-6 minutes.
  7. Ladle soup into soup bowls. Place a few of the curried squash seeds on top. Sprinkle with chopped fresh parsley. Serve.
Post a Comment