Butternut squash, the newest addition to my vegetable list.;)I don’t know why it took me so long to discover the beautiful vegetable.Thank God for cookbooks. I have come across squashes in the grocery stores a number of times, but I never cared to give them a second look, until now. So winter is practically over, but i still want to share this recipe with you. I discovered it a while ago and I have fallen in love with it. It has a great taste and is so easy to make. A number of my friends have tasted it as well and they loved it.
Serves: 6 (as a side dish)
Recipe level: Easy
Preparation time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Meal type: Side Dish
Meal time: Anytime
Country/Region: North American
Source: Annual Recipes-BHG
- 1/2 cup onion, chopped
- 3 tbspn. melted butter
- 2 tspn. curry powder
- 2 tspn. grated fresh ginger
- 1/2 tspn. salt
- 3 cups water
- 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes, about 4 cups
- 1/2 cup light cream. optional
- 1/3 cup fresh cilantro/coriander, chopped, optional
- In a large pot, cook onion in butter over medium heat for 10 minutes or until translucent. Stir in curry powder, ginger, and salt. Cook 30 seconds more.
- Stir in water; bring to boil. Add squash;return to boiling, reduce heat. Simmer, covered , 30 minutes or until squash is tender.
- Cool soup slightly/ Transfer half the soup at a time to a blender or food processor.Blend until smooth..
- Return soup to pot. Stir in milk and chopped cilantro. Heat for about 2 minutes.
Serve and top with fresh cilantro and bread crumbs. You can have this soup as a meal on it’s own or served with bread.