Chrystal's Recipe Corner
Spiced Butternut Squash Soup
By Chrystal Baker, The Duo Dishes
Nov 20, 2011 - 4:03:06 PM

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Spiced butternut squash soup.

LOS ANGELESThe perfect soup can set the stage for any Thanksgiving meal. With this country's biggest food holiday just around the corner, don't forget that starting the meal with a comforting appetizer will prepare guests for the splendor of what is to come. It will also give them something to coat their bellies, so no one gorges on the main course. This is a classic butternut squash soup dressed up with the spice of garlic, fresh and ground ginger and curry powder. The chili powder and cayenne add a touch of heat that will tingle the taste buds of any eater. Spiced foods and ingredients are known for speeding up your metabolism, so that means you'll have room for a big slice of apple pie in no time.

Spiced-Butternut-Squash-Soup-451x330-1.jpg
Spiced butternut squash soup.

Spiced Butternut Squash Soup ”“ Serves 6 to 8
1 butternut squash, peeled and cut into 1”³ cubes
3 cloves garlic, halved
2 tablespoons grapeseed oil, divided
1 tablespoon unsalted butter
2 stalks celery, diced
1 carrot, diced
1/2 red onion, diced
1/2 cup Russet potatoes, peeled and cut into 1”³ cubes (optional)*
1 tablespoon fresh ginger, minced
4 cups vegetable broth
1 1/2 tablespoons curry powder
1 tablespoons ground ginger
1 1/2 tablespoons kosher salt
Chili powder
Cayenne pepper
Cilantro

1. Spread the butternut squash and garlic over a baking sheet and drizzle 1 tablespoon of grapeseed oil on top. Roast in a preheated oven at 400 degrees for 40-50 minutes or until soft. Remove from the oven and set aside.

2. Heat the ghee and remaining grapeseed oil over medium high heat in a large pot. Once hot, add the celery, carrots, red onion and potatoes. Sauté until the vegetables have softened and the onions are translucent, approximately 8-10 minutes.

3. Place the roasted butternut squash into the pot with the vegetables, then stir in the minced ginger and broth. Bring to a boil, then reduce to a simmer and cook until the potatoes are completely soft. Remove from heat and stir in the curry powder, ginger and salt.

4. Ladle half of the vegetables and broth into a blender and process to desired consistency. Pour into another pot. Repeat with remaining vegetables and broth. Garnish each bowl of soup with a healthy sprinkle of chili powder, cayenne pepper and a few pieces of cilantro if desired.

*The potatoes serve as a starchy thickening agent for this soup. You can use rice, cream, puréed white beans or garbanzo beans or fresh, ground bread crumbs as well. It helps to use a neutrally flavored ingredient and is a great way to use up items in the kitchen. Plus, some of these ingredients can add more nutrients than just flour or cornstarch.



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