Add the remaining water or stock, the cream, honey. Add 1 tablespoon freshly squeezed lemon juice. It’s now used in many countries and cuisines throughout the world and for good reason! Not only is butternut squash versatile and delicious, but it’s rich in fiber, potassium, copper, manganese, vitamin A precursors, vitamins C, B2, B5, B6, B7, K, and more! What is Curry Powder?Ĭurry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. Pure the roasted squash in a food processor with 1 1/2 cups water or stock. Ingredients 2 cups (625 mL) water 2 tbsp (30 mL) brown sugar 1 tsp (5 mL) salt tsp (1 mL) ground cinnamon tsp (1 mL) ground ginger 3 cups (750 mL). To make acorn squash soup vegan, swap the honey for pure maple syrup, the butter for additional olive oil, and the Parmesan cheese for nutritional yeast.
Its exact origin is unknown, but it’s believed that the Incas grew it in central and south America during the 15th century ( source). Add onions cook, stirring occasionally, about 5 min, until soft but not browned. History of Butternut Squashīutternut squash has been around for over 5,000 years. I’ve made a butternut squash soup before that was inspired by Tom Kha Gai. I’ve also made a Sweet Potato Coconut Curry Soup, which is on the spicier side.īut once fall hit, I couldn’t shake the idea of a curried butternut squash soup from my mind. Ingredients 1 butternut squash, about 2 pounds 1 large yellow onion 1 whole head of garlic 2 tablespoons extra-virgin olive oil 1 to 2 teaspoons of dried.
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