Tuesday, November 23, 2010

Butternut Squash Soup - nice little addition for Thanksgiving

I love to start a meal with a little bowl (use a cute espresso cup) of a warming tasty soup. This one would be perfect for Thanksgiving as it can easily be made ahead of time. Happy Turkey Day everyone! I'm feeling very thankful personally - hope you can think of something to be thankful for this week!

Roasted Butternut Squash Soup serves 4 as a meal probably 10 in small cups

about 4 cups peeled butternut squash cut into 1 to 2 inch cubes
1 onion cut into quarters
1 apple cored and cut into cubes
olive oil
4 cups chicken broth
1/2 teaspoon curry powder
about 1/3 cup sweetened coconut toasted

Toss the squash, onion and apple with some olive oil and s&p and place on a large roasting pan and bake at 400 degrees for about 35-40 min or until tender, turning occasionally. Put through a food mill or add to the broth and use an immersion blender to puree it. Warm with the broth and add the curry powder. To toast the coconut, place in a single layer on a small baking sheet and bake at 350 for about 5 min. Serve warm in small bowls with a sprinkling of coconut.

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