Curried Butternut Squash Soup
Ingredients
2 TBSP Olive Oil
1 Yellow Onion chopped
4 Cloves Minced Garlic
1 Apple Chopped (I usually use Fuji or Gala as it's what I keep around)
2 Med/Large Butternut Squash - peeled, seeded and cubed
4 Cups Broth (I use veggie but chicken would work too)
2 TBSP Yellow Curry Powder (+/- to taste)
Salt & Pepper to taste
Directions
- Heat a stockpot over med/med hi heat
- Saute onion, garlic and olive oil until onion is transluscent
- Add apple, squash and broth
- Bring to a boil.
- Add curry powder and salt and pepper.
- Allow to simmer, stirring frequently.
- Cook down until it is the texture you're looking for - about 30 min if you don't want it to be total mush
- Mash with potato masher to desired consistency - I like some "chewable" chunks to remain
- add any curry, salt and pepper needed to taste.
- Enjoy! I often serve it with beer biscuits (recipe as follows)
Drop Beer Biscuits (baking does need a recipe!)
Ingredients
2 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup shortening
3/4 cup beer (less or more to get consistency right)
Directions
- Preheat oven to 450 F
- Mix together flour, baking powder and salt
- Cut in shortening until it has cornmeal consistency
- Stir in Beer until you get a not too wet, not too dry consistency. DON'T OVERMIX!
- Drop onto sheet pan as desired size
- Bake for 10-12 minutes until golden brown
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