Friday, January 13, 2012

Curry Butternut Squash Soup (Vegan)

This is easy and the total prep time is 10-15 minutes. Some timid cooks may think that curry sounds weird, but if you have ever had a curry squash mix you know how great the mix is. Enjoy.

Recipe: Curry Butternut Squash Soup
1 Butternut Squash
1-2 Tbsp Olive oil
1/2 tsp curry powder
1/2 tsp onion powder
1/2 tsp garlic salt
salt and pepper to taste
1 cup soy milk
1-2 cups water
Basil, chopped for garnish

Preheat oven to 400 degrees F.

Cut squash lengthwise and then cut each side in half across. Place squash skin side up onto a rimmed baking sheet, coated with olive oil. Cook for 1 hr at 400 degrees F.

Remove Squash  from oven and allow to cool 10-15 minutes or until you can hold the pieces in your hand comfortably.

Spoon out in-erds, or the meat of the squash, into a medium saucepan. Pour 1 cup soymilk into saucepan with squash. Mix with a hand blender/processor. If you don't have one, mash the squash before adding the milk.

Slowly add 1-2 cups water to the mix as you continue to blend. Add water until you reach a desired consistency.

Mix in 1/2 tsp curry powder, 1/2 tsp onion powder, 1/2 tsp garlic salt, and salt and pepper to taste.

Pour into bowl and garnish with chopped basil.

Servings: 2-3

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