Photo credit: http://www.meanmissmustard.com/
Mmmmmh squash. Not only highly nutritious but highly satisfying on a cool autumn evening!
My co-worker gave me this wonderful butternut squash soup recipe! I love it for a number of reasons, but especially because it’s dairy free and relies on good ol’ squash to make it smooth and rich. It’s also coincidentally completely vegan and gluten free making it fit for almost any guest that you may be feeding. I decided to roast the squash before adding it into the soup pot. Another dietitian friend of mine taught me this trick a few years ago as it caramelizes the squash and gives it a wonderful rich flavour!
1 L vegetable broth (gluten free if necessary like Kitchen Basics)
1 large butternut squash (or about 4-5 cups of squash cubes)
2 red peppers, seeded and chopped
1 onion, chopped
1-2 tbsp curry powder (based on taste preference)
2 tsp olive oil
1. Peel and remove seeds and strings from the squash. Dice squash and place on well oiled or parchment paper lined baking sheet. Roast at 425F for about 20-30 minutes, stirring halfway through and until nicely caramelized/browned.
2. Heat olive oil in a large pot. Add curry powder and stir for 1 minutes until fragrant.
3. Add the remaining ingredients. Bring to a boil and simmer for 20-30 minutes.
4. Puree with immersion blend until smooth.