New Recipes
Just made this new recipe for Vegan Curried Butternut Squash Soup - It is DELICIOUS!
This fall has been a butternut squash filled season. I love the fresh pasta and sauces at Bouchard’s/Brocato’s Italian Market at Findlay Market. I tired to make the butternut squash pasta sauce at home with squash, cream and nutmeg, but it wasn’t as good. I made butternut squash soup many times as well but it was pretty bland. This recipe is based on my cousin Lorrie Bertelsen’s recipe but I altered it slightly. This spices are subtle and the soup is very tasty.
One 2 to 3 pound butternut squash
32 ounces vegetable broth
14.5 ounces diced tomatoes (recommend the spicy red pepper variety)
1 to 2 Tablespoons olive oil
1 small to medium onion
1 to 2 cloves garlic
Salt and pepper to taste
1 teaspoon cumin
2 teaspoons ground curry
Dash of ground ginger (fresh ginger would be better)
Preheat oven to 350 degrees
Place butternut squash in microwave for 2 to 3 minutes to soften just enough to cut
Cut squash in half - place upside down in 9x13 inch pan
Add water to pan until squash is about half covered
Bake for 1 hour or until easy to scoop out of peel
(Cooked squash can be saved in the refrigerator for a few days or in freezer for a month - let it drain in a colander if frozen)
When ready to make the soup, sauté the garlic in onions in olive oil until tender, adding salt and pepper to taste
Add whole can of tomatoes to pot
Add cumin, curry and ginger
Add vegetable broth and heat through
Add squash to pot and heat up if squash had been prepared and stored ahead of time
Once heated through, use immersion blender to blend
Bring soup to boil and simmer to thicken to desired consistency
Garnish with fresh croutons
This fall has been a butternut squash filled season. I love the fresh pasta and sauces at Bouchard’s/Brocato’s Italian Market at Findlay Market. I tired to make the butternut squash pasta sauce at home with squash, cream and nutmeg, but it wasn’t as good. I made butternut squash soup many times as well but it was pretty bland. This recipe is based on my cousin Lorrie Bertelsen’s recipe but I altered it slightly. This spices are subtle and the soup is very tasty.
One 2 to 3 pound butternut squash
32 ounces vegetable broth
14.5 ounces diced tomatoes (recommend the spicy red pepper variety)
1 to 2 Tablespoons olive oil
1 small to medium onion
1 to 2 cloves garlic
Salt and pepper to taste
1 teaspoon cumin
2 teaspoons ground curry
Dash of ground ginger (fresh ginger would be better)
Preheat oven to 350 degrees
Place butternut squash in microwave for 2 to 3 minutes to soften just enough to cut
Cut squash in half - place upside down in 9x13 inch pan
Add water to pan until squash is about half covered
Bake for 1 hour or until easy to scoop out of peel
(Cooked squash can be saved in the refrigerator for a few days or in freezer for a month - let it drain in a colander if frozen)
When ready to make the soup, sauté the garlic in onions in olive oil until tender, adding salt and pepper to taste
Add whole can of tomatoes to pot
Add cumin, curry and ginger
Add vegetable broth and heat through
Add squash to pot and heat up if squash had been prepared and stored ahead of time
Once heated through, use immersion blender to blend
Bring soup to boil and simmer to thicken to desired consistency
Garnish with fresh croutons
Curried Butternut Squash Soup