I'm ready for hearty fall soups. But with Ohio temperatures in the high 80s the past week, much of that enthusiasm has been tempered by reality. It still feels like weather for lighter fare, even if my heart is craving something heavy. So even though I had a butternut squash searching for a real heavy base, I looked for a little lighter soup to showcase it, or at least not one loaded with cream.
I pulled this from Ellie Kreger, a fine lady most known for her healthy recipes. It sounds an awful lot like the potato and fennel concoction that had glorious potential but didn't really gel, especially the blending trick at the end. But for some reason, this one did. The fiancée enjoyed hers so much she had it for breakfast the next day. That's a sure sign of success if I ever knew one.
- 1 tablespoon canola oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large butternut squash, peeled, seeded, and cut into 1 inch cubes
- 6 cups of vegetable or chicken stock
- 6 teaspoons curry powder
- 2 tablespoon honey
- Salt and pepper
Heat the oil over medium heat and add the garlic and onion. Cook until soft, but not brown.
Add the butternut squash, stock, and curry powder. Bring to boil, then lower to simmer. Cook for approximately 15 minutes, or until the butternut squash is soft. Turn off the heat. Pour in the honey.