Roasted Butternut Squash Soup With Curry

Roasted Butternut Squash Soup With Curry. Step 3 pour squash mixture into a blender no. Sauté for 2 minutes, stirring frequently.

Curried Roasted Butternut Squash Soup with Bacon Pumpkin Seed Bread from www.cakenknife.com

Heat oven to 375 f. Cook for 5 minutes, stirring occasionally, careful not to burn. Spread out the cut butternut squash on a sheet pan lined with parchment paper, and season with salt, pepper, and a few good drizzles of olive oil.

Place Butternut Squash On Baking Tray.

Add the celery and stir to combine, about 3 more minutes, then add garlic and cook about 2 minutes more. Taste and blend in more salt and pepper, if necessary. Bake for 35 minutes at 400°f.

Leftovers Will Keep In The Refrigerator For Up To A Week.

In a medium bowl, toss together butternut squash cubes with olive oil, curry powder, salt and pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Preheat the oven to 425 degrees f.

Add Coconut Milk And Vegetable Stock To The Pot.

Add sesame oil to a pot along with chopped onions and sauté until the onions are softened. Cut the butternut squash in half and discard the seeds. Add the curry powder, cinnamon and allspice, and cook until fragrant, about 1 minute.

Serve Hot, Garnished With The Roasted Nuts, And Chopped Scallions.

Bring to a boil before lowering heat to a simmer. Then cover and cook for 4 minutes, stirring occasionally. Roasted curry butternut squash soup.

Spread Out The Cut Butternut Squash On A Sheet Pan Lined With Parchment Paper, And Season With Salt, Pepper, And A Few Good Drizzles Of Olive Oil.

Remove from oven and carefully scoop out the squash with a spoon. Roast for 35 to 45 minutes, until very tender. Place on the baking sheet and brush or drizzle with olive oil.

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