Here’s a yummy fall friday friend-1-1 for you, belles!
Butternut squash soup is a favorite in both of our homes this time of year. In fact, we get requests quite often, but we never let the fam in on a little secret…it’s super-easy to make! With fresh, pre-cut or frozen butternut squash in markets everywhere, the stuff practically makes itself!! Pick from any number of recipes out there, and you’re in business…you can’t go wrong!
However…we do have one old stand-by that adds a little spicy twist to the ordinary. One belle discovered it a decade ago (in the October 2004 Fitness magazine) and has adapted it over the years to suit her tastes…and ingredients on-hand (again, we seldom follow ANY recipe “by-the-book”…no fun!).
Moroccan-spiced Butternut Squash Soup
1-2 butternut squash (about 3 lbs) halved and seeded
1 gala apple, peeled (or your favorite variety…we’ve even used a pear)
1/2 t extra-virgin olive oil
1/2 t kosher salt
2 cloves garlic
1 1-inch piece fresh gingeroot, peeled and cut in half
1 t curry powder
1/2 t ground cumin
1/4 t coriander
heat oven to 400 degrees
Rub olive oil and sprinkle salt on cut sides of squash. Place a clove of garlic and a piece of ginger on a foil-lined cookie sheet, then place a squash half, flesh side down, over the garlic/ginger combo. Continue with the remaining garlic, ginger, and squash. Roast for 45 minutes. Remove and allow to cool slightly.
Scrape squash flesh, garlic, and ginger in blender or food processor. Add broth, spices, apple, and 1 c water. Process until smooth. Pour into saucepan and heat, covered, over low heat until heated through.
The finished product…with a little popcorn garnish…belleicious!!
You might have a new fall family favorite!!