Isn't it amazing how the hot, humid days of August vaporize when the calendar page flips to September? Suddenly it's Fair time, and apple-picking, and blessedly cool/crisp nights that make for perfect sleep! I'm very lucky to have folks close by who either garden, or who have access to a garden. Lately I've been gifted with tomatoes, zuchini, and butternut squash. The recipe I chose for the butternut squash is a fave, because it includes curry, a spice/flavor I absolutely love! I hope you enjoy it!
This recipe is from Food Network's Ellie Krieger. She's amazing! I made a couple of minor changes; I roasted the squash instead of boiling it in the stock, and I added a tin of fat free evaporated milk for a little rich creaminess.
1 T. oil
1-2 med onions chopped (2 cups)
2 cloves garlic minced
1 (2 1/2 pound) butternut squash
6 cups low sodium chicken or veg. broth
1 T plus 2 tsp curry powder
1/2 t salt (to taste)
2 T honey
1 can fat free evaporated milk. (Optional)
- Ellie says to peel the squash and cube it to add to the broth and cook. I prefer to cut it in half lengthwise and bake on a greased cookie sheet for 20 mins or so at 350.
- Heat the oil in a large stock pot. Add onions and garlic, saute until soft but not brown, 6-7 minutes.
- Add broth, curry powder and salt. Scrape roasted squash from the shell into the broth. Bring to a boil, lower heat simmer for 15 minutes.
- Remove from heat, stir in honey and evaporated milk.
- Use an immersion blender, or puree in a regular blender or food processor. Voila!
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