The Kind Life
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  • Wendy Monro
  • What are you doing now?  –  on Sep 23 @ 10:10 am
Curried Butternut Squash Soup
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  • entree
This is a delicious soup and is perfect for fall and fall holidays...like Thanksgiving. You can read my full article here: http://nujournal.com/page/category.detail/nav/5087/Food.html. you can also "like" www.facebook.com/simplyfoodify.
  • Prep time: 15 minutes
  • |
  • Cook time: 45 minutes
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  • Total time: 60 minutes
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  • Servings: 6
  • 1 butternut squash
  • 6 cup(s) of vegetable stock
  • 1 tbsp. of olive oil
  • 1 onion
  • 2 garlic
  • 1 tbsp. of curry powder
  • 1/2 tsp. of salt
  • 1/2 tsp. of pepper
  • 1 tsp. of lime juice
  • 1/4 cup(s) of tofutti sour "cream"
  • 1 pinch of mint
Steps
  1. Preheat oven to 375 degrees.
  2. Cut butternut squash in half, scoop out seeds and place face down on a cooking tray.
  3. Pour in about 1/4 inch of water into the tray.
  4. Bake for 40 minutes.
  5. Thirty minutes into the cooking of the squash, heat olive oil in a large pot.
  6. Add chopped onions and chopped garlic. Saute for ten minutes.
  7. Remove squash from oven. Cut into one inch pieces and scoop the inside away from the skin. Pour squash pieces into the pot.
  8. Add stock and curry. Simmer for ten minutes.
  9. Pour the content into a blender in small batches. Pour the blended soup into a large bowl.
  10. Salt and pepper to taste.
  11. In a small bowl, combine lime juice and sour "cream".
  12. Pour soup into bowls and add a dollop of "cream" and a sprig of mint to each serving.
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