September Squash Soup

Hitting the streets tonight with this recipe. Keep your eyes open!!

September Squash Soup

Cut one butternut squash in half and remove the seeds with a spoon. Drizzle with olive oil and season with salt, pepper, and cumin. Place face down on a baking sheet and bake at 350˚F until soft when pierced with a fork, about 20 minutes. Set aside to cool.

In a large stockpot on medium high heat, with a bit of oil, sauté finely chopped onions, garlic, ginger and chili pepper. Season with salt, pepper and a teaspoon of curry powder. Next, add finely chopped carrots and celery. Cook this for five minutes, or until vegetables soften up a bit. Scoop out the squash from the skin and add to the vegetables, cooking for about one minute. Add 4 cups of stock (chicken or vegetable), bring to a boil and then reduce heat to medium low and simmer for twenty minutes.

Blend soup with a hand-held mixer, blender or food processor until smooth.
Return to stockpot, adjust seasonings to suit your fancy and stir in chopped flat-leaf parsley.

Voila, perfect squash soup!


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