Monday, 27 September 2010

The Perfect Recipe for Fall: Butternut Squash Soup

As the weather gets cooler, and the leaves start falling, I thought I would share one of my favorite fall recipes for Butternut Squash soup. This recipes is so quick, easy, delicious, and nutritious!

What you'll need:
  • 1 medium onion, minced
  • 2 pounds prepared peeled, cubed butternut squash
  • 6 cups water
  • 1 cup coconut milk
  • 1/2 cup white wine
  • 2 cloves garlic, chopped (or 2 frozen crushed garlic cubes)
  • 1 tablespoon fresh grated ginger (or 1 teaspoon ginger powder)
  • 1 teaspoon curry powder
  • 1/4 teaspoon dried thyme
  • 1 teaspoon kosher salt
How to:

  1. Throw all ingredients into a 6qt pot. Cover, and bring to a boil.
  2. Reduce to simmer, and cover. Allow to cook for 30-40 min (until butternut squash is soft).
  3. Use an potato masher or fork to purée or mash squash and continue cooking for 10 minutes.
  4. Serve and enjoy!

Let us know how it came out, and don't hesitate to share your favorite fall recipes! :)

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