I planted squash in our garden plot this spring. For most of the summer I was convinced we would not get any. The plant was growing like crazy, but we had no flowers on it. Finally near the end of July they started to bloom. In the end we walked away with at least 7-8 little squashes, ranging from 1 1/2 lb to about 3lbs each.
I picked most of them in late September/early October. The joy of squash is that it keeps so well. So finally this weekend I looked at the last solitary squash and figured I would whip it into a soup for lunches this week.
The best thing about this soup is how amazing it smelled as the squash, onions and garlic were roasting away in the oven.
1 butternut squash (2lbs)
1 onion, chopped
6 cloves garlic
2 tbsp hot curry powder
3 cups veggie/chicken or turkey broth
salt and pepper to taste
- Pre-heat oven to 350 degrees.
- Peel, half and scoop out seeds from squash.
- Chop squash into one inch cubes.
- Chop onions into big pieces.
- Peel garlic cloves.
- In a baking dish, combine the squash, onions and garlic. Drizzle with extra virgin olive oil.
- Place dish in oven, roast for 45-50 minutes. Stirring once half way through.
- With 5 minutes left go when roasting veggies, heat up a skillet/pot. Add curry powder, allow to heat up for about 2 minutes, this will bring out more flavour. Do not let burn!
- Add stock to pot, allow to come to a simmer.
- Once vegetables are done, remove from oven and add to stock. Allow to simmer for 5 minutes.
- Puree squash, onions and garlic in soup.
- Add water until the soup reaches the consistency you would like. Season with salt and pepper.
- You can also top with a scoop of low/no fat sour cream and chives, since this was for lunch at work, I didn’t bother.
Makes 5, one cup servings.