This recipe is probably more appropriate for posting in the fall – considering the weather and the fall produce – but I just got braces on my teeth a couple days ago, which was all the excuse I needed to make a pot of this smooth soup for lunches this coming week.
It’s an easy soup to make. In fact, the most difficult thing about the recipe is cutting the raw butternut squash in half.
1 3-lb butternut squash
3 Tbsp Earth Balance Buttery Sticks
1 medium onion, chopped (I’ve also used 6-7 green onions, chopped)
1 tsp curry powder
1 tsp salt
2 cups chicken or vegetable broth
1 12-oz can evaporated milk
1. Preheat oven to 400 degrees. Line baking sheet with aluminum foil for easy clean-up. Cut squash in half length-wise. Remove seeds. Rub with a small amount of olive oil and place face down on foil-lined baking sheet.
2. Roast for 35-40 minutes, until fork tender. When cool, scrape squash from skin.
3. Meanwhile, melt butter substitute over medium-high heat and add chopped onions, curry and salt. Saute’ 5-6 minutes until onion is soft.
4. In a soup pot, combine broth, onion and squash. Bring to a boil; reduce heat and simmer 15 minutes.
5. Remove from heat and stir in evaporated milk.
6. In a blender, puree the soup – 1/2 at a time. Return to soup pot and heat thoroughly before serving.
Makes about 6-7 cups. Recipe can be doubled.