Catfish & Waffles

Curried Butternut Squash Soup

As I’m sure you recall, our last haul from the CSA included carrots, Swiss chard, and butternut squash. Here’s our first use of the squash…

Don’t worry if you have a lot of butternut squash; it, and any hard winter squash, will keep for months in a cool dry place (not the refrigerator).

I adapted this recipe from What’s Cooking America.

What you’re gonna need

• 2 small butternut squash (about 2 pounds), sliced in half
• 1 cup of chopped onions
• 1 tart apple, sliced in half
• 3-4 cloves of garlic, chopped finely
• 1 tablespoon of curry powder
• 1 teaspoon of cumin
• Cayenne pepper to taste
• 5-6 cups of vegetable stock (chicken would work as well)
• Olive oil for sautéing

What you’re gonna do

• Brush the cut side of the squash and apple with olive oil and roast in a 375 degree oven until soft.( I think roasting them brings out more flavor).
• Remove from oven. Allow to cool. Scoop out the flesh of the squash with a spoon.
• Sauté the onion and garlic until brown
• Add spices and cook for about 30 seconds.
• Add the squash, apples and stock and cook together until everything is really soft.
• Either transfer to a blender or food processor and puree,
• Or use an immersion blender until you get the consistency you want.

You can serve with a dollop of yogurt or sour cream and some warm bread for dipping.

One more butternut squash is in my kitchen. I have been wanting to try gnocchi.  Look for that next week.