Here's a link to the original that post I shared over at the Daily HIIT.
I love The
New Moosewood Cookbook, although I am not vegetarian. It has
some amazing recipes, & this soup is derived from one of them. There
are many butternut squash soup recipes (I already have another on my blog),
but what makes this one different is the technique. First, you roast the
squash, which gives it a depth of flavor lacking in steamed squash.
Second, the recipe doesn't call for curry powder. Onion &
garlic are sautéed with a combination of spices, which gives you control over
your curry flavor. Last, you have the option of having a smooth, pureed
soup or retain texture by not pureeing the onion mixture at the end.
This has become my go-to curried butternut squash soup recipe. It is
vegetarian, exploding with beta-carotene, delicious, & of course, healthy.
If you try it, let me know what you think!
