Sweet Tooth
Deep. W i d e.
I know others have mentioned butternut squash soup. Here's my recipe. The curry adds a nice touch. Just read again today how healthy of a veggie butternut squash is.
BUTTERNUT SQUASH SOUP
2 tbsp. butter or margarine
1 cup chopped onions
2 tsp. curry powder
3 pounds butternut squash, peeled and cut into 1 ½ inch pieces
2 cans (14 ½ oz.) chicken broth
2 cups water
1 tsp. grated fresh ginger
½ tsp. salt
¼ tsp. freshly ground black pepper
½ cup plain fat-free yogurt
Melt butter in Dutch oven over medium heat. Add onions and cook 2 minutes. Stir in curry powder and cook 1 minute until fragrant. Stir in squash, broth, water, ginger, salt, and pepper. Increase heat to high and bring soup to boil; reduce heat and simmer 15 minutes until squash is tender.
Puree squash mixture in blender in batches. Transfer each batch to a large bowl, then return to Dutch oven. Simmer 5 minutes or until heated through. Top each bowl with 1 tbsp. of the yogurt. Swirl yogurt and soup together with tip of knife.
Makes 6 servings.
(Originally from: Better Homes and Gardens Recipe Center website)
BUTTERNUT SQUASH SOUP
2 tbsp. butter or margarine
1 cup chopped onions
2 tsp. curry powder
3 pounds butternut squash, peeled and cut into 1 ½ inch pieces
2 cans (14 ½ oz.) chicken broth
2 cups water
1 tsp. grated fresh ginger
½ tsp. salt
¼ tsp. freshly ground black pepper
½ cup plain fat-free yogurt
Melt butter in Dutch oven over medium heat. Add onions and cook 2 minutes. Stir in curry powder and cook 1 minute until fragrant. Stir in squash, broth, water, ginger, salt, and pepper. Increase heat to high and bring soup to boil; reduce heat and simmer 15 minutes until squash is tender.
Puree squash mixture in blender in batches. Transfer each batch to a large bowl, then return to Dutch oven. Simmer 5 minutes or until heated through. Top each bowl with 1 tbsp. of the yogurt. Swirl yogurt and soup together with tip of knife.
Makes 6 servings.
(Originally from: Better Homes and Gardens Recipe Center website)
