Butternut squash soup adds a seasonal balance to the meal^Major life changes mean challenges that are, as often as not, quite pleasant. Becoming a vegetarian of sorts (fish excepted on occasion) means considerably more attention to what I'm cooking and how it goes with the rest of the meal. Getting those whole proteins and all the other vitamins and minerals I need is the goal and it's hard to meet at this point, while I'm still learning.
One of the dishes I've run into in the past few weeks that adds a lot of nutrition and a good bit of pleasure to dinner is butternut squash soup. I served it tonight with too much other food (salad, steamed squash and onions, grilled salmon) and it'd make Homer Simpson salivate. Mmmmmmmmmm, butter-nut squash sooooooooup.
Here's how you do it:
2 pounds butternut squash (one good sized squash; organic is best, but it's twice as expensive)
4 medium apples
1/2 teaspoon curry powder
1/2 onion
1/2 teaspoon cinnamon
Cup of cream
1/2 teaspoon nutmeg
4 cups of vegetable broth (or fat free chicken broth if you're not a veggie boy; truth is, the chicken broth tastes better)
Sweat the onion in butter; cook the squash until it's tender; and do the same with the apples.
Put all that cooked food and the spices into a blender with the cup of cream and blend it smooth. Pour that into the simmering broth and let it all cook at that temperature for about 15 minutes.
It's good stuff, especially this time of the year.
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