One reason I love fall is the abundance of winter squash. Butternut squash is my favorite, although since I recently began cooking with spaghetti squash, it may have a tough time staying number one.
I’ve been sick since Sunday, so here’s a soup I made. People are surprised I still have the energy to cook. I enjoy it so much, it’s more fun than work. Plus I have nobody to take care of me, so if I want to eat, I have to suck it up and cook.
Even if I wasn’t sick, I still would’ve made this soup because I had to use up my squash. I’m entering this in Weekend Cookbook Challenge 33 – Fall Vegetables. This soup made six servings, so I froze the leftovers for later.
- 2 lb. butternut squash
- 2 Tbsp butter
- 1 whole scallion, chopped
- 1 clove garlic, minced
- 1 small green pepper, chopped
- 1 tsp dried parsley or basil
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- Pinch of nutmeg
- 2 tsp curry powder
- Salt and pepper
- Preheat oven to 350F. Cut squash in half. If you are having trouble, put it in boiling water for a few minutes to soften the skin. Remove seeds and save them for later. Place cut side down onto a cookie sheet and bake for about 45 minutes. Once cool enough to handle, peel and cut into cubes.
- Melt butter over medium-low heat. Saute scallion, garlic, and green pepper for 5 minutes. Add squash cubes, tomatoes, broth, and spices. Heat to boiling, then reduce heat for a few minutes.
- In small batches (because hot liquid will expand and cause the lid to blow off), puree in a blender. Have another saucepan ready so you can pour the pureed soup into it. Once completely done, stir in curry powder. Heat to boiling again, then reduce heat and simmer for 10 minutes before serving.
Source: Greene on Greens 1984, p. 334-335