gardening. cooking. everyday echols family spectacles.
This veggie bisque, however, is another matter completely – HE CAN’T GET ENOUGH! Not only that but my 18 month-old loves it TOO! Like father, like son I guess :)
My advice – make a big batch and freeze half to have on hand for lunches, change-of-plans-need-a-quick-dinner moments, and surprise gluten-intolerant/ vegetarian guests OR halve the recipe and freeze the other half of the unused baked squash for another use!
Curried Butternut Squash Soup with Caramelized Onions
Start-to-finish ~ 1 hour 20 minutes
1 medium butternut squash (feel free to use other types of winter squash as well i.e. acorn, hubbard, pumpkin, etc.)
2 tbsp olive oil
3 tbsp butter
1 large onion, sliced
3 cloves garlic, minced
1/2 tbsp sugar
4 medium carrots, chopped
6 cups yellow, vegetarian broth
1/2 tsp curry powder
1/2 tsp cumin
1 cup light cream (optional)
1) Bake squash:
Preheat oven to 400 degrees. Cut squash in half and remove “guts” and seeds (if you want to save the seeds and bake them later with olive oil, salt, and pepper, go for it!). Lay squash cut side up on a baking sheet. Coat with olive oil and sprinkle with salt and pepper. Bake for 45 – 60 minutes until squash is tender. When squash is finished baking, let cool slightly, then remove flesh by scooping it out of its shell with a spoon.
2) While squash is baking, caramelize onions:
Melt butter in medium size stockpot over medium-low heat. Add sliced onions and garlic and stir to coat. Cover and let cook 10 minutes without stirring. Stir in sugar, and raise heat to medium. Cook onions for 20-30 minutes, stirring frequently until onions are golden brown and fully caramelized. YUM!
3) Add carrots, broth, and squash to caramelized onions. Sprinkle with cumin, curry powder, salt and pepper to taste and stir to combine.
4) Bring soup to boil. Reduce heat, cover, and simmer until carrots are tender ~ 30 minutes.
5) In batches, pour soup in to blender and puree to desired consistency.
6) Pour blended soup back in to stockpot and add cream (if using). Warm soup gently as needed and serve.
Summer – Since this soup is pureed, feel free to add more veggies like celery or roasted bell peppers to change the flavor and add different nutrients.
Fall – Cauliflower, leeks, shallots, and parsnips are all great subs/ additions.
Winter – Believe it or not, sliced apples are GREAT in this soup! They definitely sweeten it up so if you’re worried about it getting a little tangy, throw in some peeled potatoes or cook in some lentils to mellow out the flavor.