Did you know butternut squash is technically a fruit? It’s a member of the gourd family along with pumpkin, cucumber and melon as they all have seeds. Its orange color adds to its power of nutrients known as carotenoids shown to protect against heart disease. Butternut Squash also has significant amounts of potassium and vitamin B6 and folate. It’s low in fat and is a good source of fiber. I love using it in soups and this Curried Butternut Squash Soup is so easy, flavorful and heart-warming. Serve with a salad and crusty bread, and that’s all you need.
Curried Butternut Squash Soup
4 to 6 servings
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon curry powder
1 butternut squash, cut in half lengthwise, seeded and cut into 1-inch cubes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1/2 cup chopped onion
1 medium apple, peeled, cored and chopped
31/2 cups chicken broth
Sea salt, freshly ground black pepper, chopped fresh parsley
1. Preheat oven to 400F.
2. Whisk together butter cinnamon, nutmeg and curry powder in a small bowl; set aside.
3. Place butternut squash evenly on a lightly greased aluminum-lined baking sheet. Season with cinnamon mixture, 1/4 teaspoon salt and pepper. Bake 30 minutes, tossing gently after 15 minutes. Set aside.
4. In a large Dutch oven heat oil over medium heat. Add onion and apple and saute 10 minutes. Add squash and broth and cook 7 more minutes.
5. Transfer soup in batches in a food processor or blender and puree until smooth. Transfer back to Dutch oven and simmer 10 minutes more or until heated through. Serve with salt and pepper to taste and chopped parsley.