Hot Curry Squash Soup

This recipe will convert even the most ardent squash-haters, since this is smooth, spicy and totally NOT squash-y and sweet, yet still provides a great dose of Vitamin A and all of the other health benefits of this wonderful warming & grounding vegetable.

Ingredients:

½ butternut squash, seeded

ground cinnamon

olive oil

½ cup chopped onion

1 stalk celery with leaves – finely chopped

4 cloves garlic, minced

2 cups vegetable broth

1 tsp hot curry powder

1 tsp turmeric

½ - 1 tsp crushed red pepper

½ tsp sea salt

 

Directions:

Put squash, cut side up, in a baking pan, lightly drizzle with olive oil and top with a little sprinkling of ground cinnamon and sea salt.

Bake at 400 degrees for 1 hour

When squash has cooled, peel and cube in large chunks and set aside

Sautee onion, celery and garlic for 10 minutes in large sauce pan or soup pot

Add cubed squash to pan and cover with broth

Add spices and seasoning

Cover pan, bring soup to a boil and allow to simmer for about 30 minutes to allow flavors to combine

Allow soup to cool slightly, then puree with hand blender until smooth (or blend in small batches in conventional blender)