Monday, March 21, 2011

Meatless Monday: Curried Butternut Squash Soup

Janet here: I believe I have discovered the secret to great soup: roast your vegetables first. Seriously, I may never make soup without doing this again. While I'm sure this butternut squash soup would have been lovely without roasting the squash and red onions first, roasting them brought out the flavor so much more fully.

I also love how carefree roasting is. Just cut whatever veggies you're roasting, add a few tablespoons of olive oil, salt and pepper to taste, and toss. Throw it in a 425-degree oven and forget about it for 30 minutes or so. Can it get any easier?

But you don't have to take my word for it. Try this and you won't be disappointed. Add a little bread and a salad and you are good to go. Enjoy!

Curried Butternut Squash Soup
serves 4-6

1 medium red onion, cut into large pieces, maybe 1/8ths
2 pounds butternut squash, peeled and cut into large pieces
2 tablespoons olive oil
salt and pepper to taste
4 or so cups of vegetable or chicken stock
1 tablespoon or so curry powder

Heat the oven to 425 degrees. Place the onion, squash and olive oil in a large rectangular pan. Add salt and pepper; toss well until the veggies are well oiled. Put in oven. Roast for about 30 minutes or until the veggies are just tender and lightly browned.

Add the veggie mix to a blender in batches along with some of the stock each time. Puree and then place into a large pot. Do this until it's all pureed. Then add stock as needed, depending on how thin you like your soup. I like mine fairly thick but so it goes. Add the curry powder to taste and warm the soup. That's it!

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