I’m going to make a confession. I like soup. A lot of people are just like its just a bunch of boiled stuff, but it’s so much more. Something about a bowl of steaming ambrosia that makes a cold night. This soup is great for a nippy late summer evening.
- 1 lb of butternut squash
- 3-4 cups of chicken or vegetable stock
- 1-2 tablespoons of olive oil
- half a lemon
- fresh ground black pepper
- 1 teaspoon of madras curry powder
Peel the squash and cut it into 1 inch cubes.
Preheat your oven to about 425 degrees. Toss the squash in a large mixing bowl with the curry powder and olive oil. Add a good amount of fresh ground black pepper.
Transfer the squash onto a cookie sheet in a single layer. Roast it in the oven until the pieces in the center are tender to a fork.
Remove the squash from the oven and let them cool for 10 minutes. Transfer it into your blender and add 3/4 of the stock. Make sure to cover the blender with a kitchen towel. Juice the lemon into the blender. Puree the whole deal until its smooth, adding stock as needed to get the consistency you like. I personally like my soup not too soupy so I usually go like 85%-90% of the stock. Transfer the soup to a pot on the stove and bring it to a boil again. Salt to taste. Be sure to stir the pot as it heats as this soup can scorch and burn on the bottom. Garnish with a little basil or yogurt and you’re all set.