I love to cook- always have. I especially like making soups and sauces - and I'm good at making them - references available upon request.
I find making soups relaxing and a great way to clear my mind and make something tasty in the process. Not to mention the fact that it's a great way to clean your fridge out, but I digress~
I originally found this recipe in Real Simple Magazine, but I made it my own by adding a curry mixture, veggie stock and extra garlic. The original recipe had an ungodly amount of Kosher salt. I use sea salt and only to taste. Keep in mind, celery adds salt flavor naturally and Sea Salt is yummy, mimics the sodium in our own bodies and tastes better than table salt.
On occasion I also add a few drops of Sriracha Sauce, but only a tiny bit- that stuff is SO SPICY and not for those with a fear of Chili peppers.
Butternut Squash Soup with Sage & Curry
One 3-pound butternut squash—peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)
I HIGHLY suggest you buy the squash pre-cut because Butternut squash is a BITCH to dice and slice - Seriously, you're going to need a sawzaw if you don't buy your squash precut.
3 tablespoons olive oil - I prefer extra virgin
Sea Salt to taste
I add my own spice mixture of homemade curry - Use regular curry powder or just mix = parts coriander, turmeric, cumin& paprika. Shake it up like crazy and you have your own curry mix - not spicy at all, but SO TASTY.
Add a pinch of freshly ground black pepper
1 tablespoon butter 1 large yellow onion, diced (about 1 1⁄2 cups)
3 stalks of celery, chopped (about 1 1⁄2 cups)
1 tablespoon chopped fresh sage ( I use dried sage)
6 cups VEGGIE STOCK- so much more tasty than chicken stock
1/2 cup freshly grated Parmesan Sage and Parmesan Croutons
Preheat oven to 400° F.
In a large bowl, toss the squash & garlic with 2 tablespoons of the olive oil,salt to taste, and 1 tablespoon or more of Curry mix.
While the squash and garlic are roasting, you can start working on the onions, celery, onions and sage mixture.
In a Dutch oven or a large stockpot, heat the butter and the remaining oil(and some curry) over medium heat.
Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes.
Add the squash, broth, some curry mix (it's up to you how much,) the remaining salt and bring to a boil.
Lower heat and simmer for 30 minutes or until the liquid is flavorful.
Remove from heat.
Using an emulsifier if you have one, and if you don't go get one NOW, because it's awesome for soups and sauces and you won't have to take the mixture out of the pot in order to blend.
If no emulsifier is available, use a blender or a food processor and blend the soup in batches until smooth.
Soup sans croutons & cheese- still delicious!
ENJOY!!Yield: Makes 6 to 8 servings
NUTRITION PER SERVING CALORIES 298(51% from fat); FAT 17g (sat 4g); PROTEIN 8mg; CHOLESTEROL 11mg; CALCIUM 201mg; SODIUM Not sure because I only sea salt sparingly and not the massive amount the original recipe called for; FIBER 5g; CARBOHYDRATE 31g; IRON 2mg
DAIRY FREE - if you don't use cheese