Curried Butternut Squash Soup

Curried Butternut Squash Soup

Serves 4-6 

Ingredients

• 3-4 cups butternut squash, peeled, seeded and diced
• ½ medium onion, diced
• 1 teaspoon curry powder
• ½ teaspoon cayenne pepper
• 2 ½ cups broth
• 3 Tablespoons extra virgin olive oil salt and pepper (to taste)
• Dried thyme (optional)

Directions

1. Over medium high heat, heat the olive oil.
2. Add the diced onion and saute until translucent.
3. Sprinkle in curry powder and cayenne pepper. Saute with the onion for a few minutes to release the flavor.
4. Add the peeled, seeded and diced butternut squash.
5. Pour in broth. Cover pot with lid and let it cook for about 20 minutes, until the squash pieces are fork tender.
6. When the squash is tender. Remove the pot from the heat and using an immersion blender puree the cooked squash.
7. Season with salt (to taste).
8. Ladle into individual serving bowls and serve with a pinch of dried thyme sprinkled across the top. 

Alternative Ideas

• A dollop of sour cream is also really nice on top.
• For a little texture you could top the soup with toasted hazelnuts.

See this recipe in action: http://www.dailymotion.com/video/xtr0c4_curried-butternut-squash-soup_lifestyle