Butternut Squash Soup
Total time: 1.5 hours
Yield: 2 servings
- 1 medium butternut squash, about 1 lb
- canola oil spray
- 1 medium onion, chopped
- optional: 1 tablespoon ginger, freshly grated
- 1 teaspoon curry powder
- 1 granny smith apple, chopped
- 2 tablespoons canola oil
- 2 cups vegetable broth
- 1 cup water, as needed
- salt and pepper, to taste
- Preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with oil spray. Bake squash for 40-45 minutes or until very tender.
- Set aside to cool. When squash is completely cool, scoop the flesh from the skin.
- While the squash is baking, cook the onion and the ginger in the oil in a saucepan over moderately low heat for 5 minutes or until the onion is softened. Then add the curry powder and apple, and cook for 2 more minutes.
- Add the broth and simmer the mixture for 10 minutes, covered.
- Add the squash pulp to the sauce pan. (Note: scoop 1/2 cup mixture out and use to garnish soup.) Transfer the mixture to a blender or food processor, in batches, and puree until smooth. If needed, add enough water to achieve the desired consistency, then add salt and pepper to taste. Return the soup to the saucepan and cook over medium heat until it is hot.