Quick and Dirty Butternut Squash Soup

7 Feb

Butternut squash soup is my favorite soup in the entire world, I could eat it by the gallon! Actually, I could eat butternut squash (or anything orange really – pumpkin, sweet potato, carrots, etc.) itself in mass quantities.  So I came up with a super quick and dirty recipe to satiate my cravings when they strike…

1 medium butternut squash
drizzle olive oil
1.5 T curry
1 can coconut milk
1 t black pepper

  1. Cut the squash in half and scoop the seeds out. Drizzle with olive oil and place outside up in the oven at 375F. Bake for 35-45 minutes, or until soft when pricked with a fork.
  2. Take the squash out of the oven and let cool until just warm. Scoop the flesh out of the skin and place in a medium sized pot on low heat. Mash with a fork or potato masher.
  3. Add all other ingredients. Mash and continue to heat up.
  4. Once warm, remove from heat. Pour into a food processor and process until smooth.
  5. Either pour directly into bowls, or put back on stove (depending on how hot you like your soup!) You could also just let it sit until cool, then put the lids on and stick it in the fridge/freezer for a quick dinner during the week. Yum!

In a hurry? Substitute one bag of frozen, pre-chopped butternut squash for one medium butternut squash and save yourself about 40 minutes! Just throw the entire bag into a pot and start at the middle of step 2. Depending on the season this could also save some serious cash.

Enjoy!

 

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