We got some butternut squash from a fellow church member last week and tonight some soup was made from it. This was a little spicy, delicious and good for you.
This soup tastes like you slaved over the stove all day, but it’s actually quite simple and very delicious!
- 2 butternut squash
- 1 cup heavy cream (or 1 can coconut milk)
- 4 cups chicken or vegetable broth
- 2 tbsp butter or coconut oil
- 1 tbsp olive oil
- 1/2 onion or 1 shallot, coarsely diced
- 2 garlic cloves, peeled and crushed
- 2 tsp curry powder
- 1 tsp smoked paprika
- 1/2 tsp Sriracha (optional)
- Salt and pepper to taste
Slice squash in half and removed seeds. Brush with olive oil and sprinkle with salt and pepper. Roast squash in oven at 400 degrees, cut side down, until tender (about 45 minutes). When cool enough to handle, use metal spoon to scrape flesh out of skin into bowl.
Saute onion and garlic in butter or oil in large pot; add seasonings. Stir in broth; then add squash and heat until bubbling. Remove from heat and…
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