Sunday, November 27, 2011

Seriously Yummy Winter Soup

Is there anything more perfect and tasty than a butternut squash?

Natural beauty
I think not. In fact, I'd be so bold as to say that butternut is probably my favorite variety of squash. As you've probably gathered, I'm a huge fan of winter squash, so I'm in my element this time of the year.

Our local healthy supermarket, Earth Fare, has a soup bar featuring the delicious-sounding butternut squash and apple soup. I haven't tried it myself, but the hubby assured me it was yummy when he had it. Since I had a butternut squash on hand, I thought I'd give it a go myself.

Cooking up a storm
The smell of butternut squash sauteing in olive oil is deliciously sweet, and once I added onions, garlic and apple my mouth was watering.

Identity crisis
Once the soup was ready and pureed, I served it with my failed bread rolls, which look weird but taste yummy! We ate the soup for dinner Saturday night, lunch on Sunday, and there's still leftovers for me to take to work one or two days in the week.

After a soupy lunch today, I dug the Christmas tree out from the basement and got decorating.

Christmas tree + advent calendars = happy me!
It's probably a bit early by British standards, but we always decorate the tree the weekend after Thanksgiving. Speaking of British standards, it wouldn't be a real Christmas tree without a cameo from the Union Jack.

My patriotic decoration
Among my other decorations, most of which are pretty boring and have no stories, were a few knitted decorations care of my talented mother.

Knitted glory
Now I know it will be a good week, since I'll have Christmas tree lights to look forward to every night!

Butternut Squash and Apple Soup

2 tablespoons olive oil
1 butternut squash, peeled, deseeded and roughly chopped
1 onion, diced
4 cloves garlic, crushed
1 apple, cored and diced
5 cups vegetable broth
1 teaspoon sea salt
1 tbsp curry powder
1/2 cup milk (I used unsweetened almond milk)

Heat olive oil in a large soup pot or Dutch oven over medium heat. Throw in butternut squash and saute until slightly tender, about 5 minutes.

Add onions and garlic and saute for a further 2 minutes. Add apple and stir to combine.

Pour broth into pot and mix well. Bring to a boil, then reduce heat and simmer 5-10 minutes, or until vegetables are tender.

Add salt and curry powder and mix well. Add milk and stir to combine.

Using a blender or immersion blender, puree soup until it's a smooth, creamy consistency. Serve immediately, or cool and reheat as needed.

Makes approx. 6 servings.

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