Curried Butternut Soup
Curried Butternut Squash Soup Recipe
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This is one of those classic Fall recipes. Try eating this with a loaf of fresh french bread and soft butter. A nice light dessert with finsih it off perfectly.
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Ingredients
3 pound(s) butternut squash, peeled, seeded and diced into 1 inch (2.5 cm) cubes
2 medium onion(s), quartered
29 oz fat-free chicken broth, (2 cans)
1 1/2 tsp curry powder
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup(s) fat-free sour cream
1 medium scallion(s), thinly sliced, for garnish
Directions
Step 1:Preheat oven to 425°F (220°). Place squash and onion in a large baking dish (baking sheet will also work). Pour in chicken broth and bake, uncovered, for 1 hour, stirring occasionally. Don\’t worry if some of the pieces get a bit browned – this will add to the roasted flavour of the soup
Step 2:Remove from oven. Let cool about 15 minutes – do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.
Step 3:Toast curry powder in a small skillet over low heat until fragrant, about 2 minutes – be careful not to burn it. Stir into puréed soup. Season to taste and divide into six bowls (yields about a 3/4 cup per serving); top each bowl with 1 tablespoon of the sour cream. Garnish with scallions and serve.
Roasted
Roasted Squash Recipe
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Try just adding a couple of basic ingredients to this simple vegetable dish. Let me know what you think as well as what you recommend you serve with it.
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Ingredients
1 yellow long butternut squash, about 1 pound/450 g
1 tablespoon olive oil
Salt and pepper
A few fresh thyme sprigs
A few bay leaves
1 to 2 tablespoons butter
Directions
Step 1:1.Heat the oven to 400°F/200°C. Slice the squash into 3/8-inch/3/4-cm half moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet.
Step 2:Season with salt and pepper. Scatter over the thyme and bay. Dot with the butter. Bake, turning at half time, until the squash is soft with slightly candied brown edges.
Glazed Acorn
Glazed Acorn Squash Recipe
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This absolutely fantastic recipe for glazed acorn squash, is not only easy, it is also quick cooking due to the squash being halved. Simply seasoned with cinnamon and nutmeg, sweet sugared carmelaized apples are served on top. An oven baked, fruit and acorn squash recipe that is a great side dish to any meal.
Prep Time: 20 mins |
Ingredients
1 x halved and quartered acorn squash
4 Tbsp. butter – (60ml)
1 x salt and Pepper
1/4 c. raisins – (60ml)
Brandy to cover
1/4 c. brown sugar – (60ml)
1/2 tsp nutmeg – (2.5ml)
2 x peeled, cored and thinly sliced Golden brown Delicious apples
Directions
Step 1:Preheat oven to 450 F – (225 C). Place the raisins in a bowl and submerge in brandy. Let the raisins soak for a minimum of 20 min
Step 2:Halve the acorn squash and then quarter it. Using a paring knife remove the seeds and scruff, then separate the melon from the rind much as you would do with a slice of melon. Place each quarter squash on a piece of tin foil. Generously lather the squash quarters in 2 Tbsp. of room temp butter, a dash of cinnamon and nutmeg and take to the oven to bake till soft and tender. Place a quarter on top of its rind on a plate and position them beside the stove top for easy access.
Step 3:Heat the remainder of the butter in a skillet. Add in brown sugar and nutmeg. When the sugar has melted, add in the apple slices. Turn the heat to low and slowly cook the apples till they are caramelized.
Step 4:Add in the raisins and brandy and flambe. Before the flames die, carefully spoon some sugared apple; brandy/raising sauce on top of each quarter of roasted squash.