Sunday, November 21, 2010

spicing up life

*Breakfast: Peach scone

*Lunch: Pesto spaghetti

*Dinner: Curried butternut squash soup

This fall, I modified a butternut squash soup recipe I found online somewhere to fit what we had a lot of in the house, namely squash and basil. I thought it was a great variation on traditional butternut squash soup. Today I made it again, with a few easy substitutions, and it was almost as tasty. (I do believe that no-chicken broth is better than vegetable broth for this recipe. Also, I think a more pungent cider gives a better flavor than a sweeter cider.) I also kicked up the spices a notch today, and it was definitely more curry than butternut tasting. Perhaps next time I'll add coconut milk!

Curried Butternut Squash Soup

1 medium butternut squash
3 baby leeks
3 cloves garlic
1/4 cup fresh Thai basil
2 tbsp butter
32 oz no-chicken broth
1/2 cup to 1 cup apple cider (depends on your cider)
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
milk to taste

Cut squash in half, roast cut side down in 1 inch of water at 375 degrees for 30 minutes, or until soft. Peel skin off. Cube squash.

Saute leeks and garlic in butter until soft.
Add basil and cook down.
Add broth, apple cider, and cooked squash.
Bring to a boil and simmer for 15 minutes, or until squash is tender.
Add spices, cook for 5 minutes.

Turn off heat and puree to your desired texture with an immersion blender.
(Or pull out the chunks, puree in a food processor, and add back in.)

Add more spices, including Thai basil, to taste.
Add milk (or coconut milk!) for creaminess if desired.

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