After a long summer of iced coffees and frozen fruit drinks, we can finally enjoy hot and savory soups. Fall brings back cozy nights with a comfy blanket, a good book, and a steaming bowl of soup.
The first soup of the season is Butternut Squash Soup – so easy to make and so overwhelmingly…orange.
The rich orange-ness will bring you into Halloween, the proper way. Here is the recipe for Curry Butternut Squash Soup, from Simply Recipes
Ingredients: butternut squash, curry powder, onion, olive oil, & ginger
Cut the squash into small cubes and sauté until brown. In another pot add chopped onions, cook until soft – add curry, ginger, and olive oil, and warm for a minute. Then add the cubed squash bits and simmer for 40 minutes (add water or chicken broth for a liquid base). Once the squash is mushy and tender – purée in a blender.
Serve with a dollop of sour cream, chopped cilantro.
For more details and portion sizes visit Simply Recipes – Curried Squash Soup.
