Curried Butternut Squash Soup
  • Servings: 7
  • - 2 medium butternut squash (3/4 pound each),
  • halved lengthwise and seeded
  • - 1-1/2 tablespoons extra virgin olive oil
  • - 1 cup chopped onion
  • - 1/2 cup sliced celery
  • - 1 teaspoon crushed garlic
  • - 4 cups chicken or vegetable broth
  • - 2 medium Granny Smith apples, peeled and chopped
  • - 1 teaspoon curry paste or curry powder
  • - 1/4 teaspoon ground cinnamon
  • - 1/4 teaspoon ground ginger
  1. Preheat oven to 400° Coat a large baking sheet with nonstick cooking spray and lay the squash halves, cut sides down, on the sheets. Bake for about 45 min. til soft. Let the squash cool and scoop out the flesh. (There should be about 2 cups of squash.) Place the olive oil in a 3-quart pot and add the onions, celery, and garlic. Cover and cook over medium heat for about 4 min, stirring several times, til the vegetables are soft. Add ½ of the broth to the pot along w/ the apples & spices. Bring to a boil, then reduce the heat to low. Cover & simmer for 5 min, til the apples are soft. Transfer the apple mixture & squash to a blender & carefully blend at low speed, leaving the lid slightly ajar (to allow steam to escape) until smooth. Pour the blended soup back into the pot and add the remaining broth. Cover & simmer for 5 min. Serve hot.