OK, I might have gone a little overboard with the hot curry... sure the recipe probably didn't call for hot curry, it just said said curry... note to self, and warning to all of you. DONT use hot curry unless you have a loaf of bread and an ice cold beer on hand to help with the slow burn that will be your mouth.
Other than the whole setting myself on fire part, this soup was delicious and amazingly flavorful. It pairs perfectly with a crusty loaf of homemade bread and is a hearty VEGAN meal. Yup you read that right. Not that you should be surprised the soup is vegan, lots of soups are vegan, and darn tasty too!
Curried Butternut Squash Soup
recipe from The Food you Crave
1 Tbsp canola oil
1 large onion, chopped (about 2 cuts)
2 cloves garlic, minced (about 2 teaspoons)
One 2 ½ lb. butternut squash, peeled, seeded, and cut into 1-inch cubes
6 cups low-sodium vegetable broth
1 Tbsp plus 2 tsp curry powder
½ tsp salt, plus more to taste
2 Tbsp honey (sub agave for 100% vegan meal)
Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to medium-low and simmer until the squash is tender, about 15 minutes. Remove the soup from the heat, stir in the honey, and puree until smooth in the pot using an immersion blender or in two batches in a regular blender. Taste and season with salt, if necessary.
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Other than the whole setting myself on fire part, this soup was delicious and amazingly flavorful. It pairs perfectly with a crusty loaf of homemade bread and is a hearty VEGAN meal. Yup you read that right. Not that you should be surprised the soup is vegan, lots of soups are vegan, and darn tasty too!
Curried Butternut Squash Soup
recipe from The Food you Crave
1 Tbsp canola oil
1 large onion, chopped (about 2 cuts)
2 cloves garlic, minced (about 2 teaspoons)
One 2 ½ lb. butternut squash, peeled, seeded, and cut into 1-inch cubes
6 cups low-sodium vegetable broth
1 Tbsp plus 2 tsp curry powder
½ tsp salt, plus more to taste
2 Tbsp honey (sub agave for 100% vegan meal)
Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to medium-low and simmer until the squash is tender, about 15 minutes. Remove the soup from the heat, stir in the honey, and puree until smooth in the pot using an immersion blender or in two batches in a regular blender. Taste and season with salt, if necessary.
Your email will never be displayed publicly, so don't be scared to comment! :)
Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.
. The pages are filled with antioxidant and other super power filled foods. Will it work? Your guess is as good as mine, are there some tasty recipes? Absolutely! I admit I wouldn't make everything from this book, chicken livers anyone... But there were also some keepers for sure. Like this green tea noodle dish!
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