roasted butternut squash soup

bcgirl55

cut a squash into 1" cubes. Add 5 peeled cloves of garlic and toss with 2 tsp olive oil. spread on a baking sheet and bake at 400 for about 30 minutes, until the squash starts to colour and is soft.

chop a leek, 1/2 of a yellow onion and a garlic clove. Fry in a large saucepan in 2 tsp olive oil until soft, about 5 minutes. Season with a bit of salt and pepper and 1/2 tsp of curry. I used kowloon curry which is mild. Stir for a couple of minutes. It will be very aromatice. Add 4 c. low salt chicken broth. Add the squash and garlic and simmer for about 15 minutes.

Blend until smooth. Careful the hot liquid will explode out if you use too high a speed. I used the lowest. Return to the pot. Whisk in 1/3 of a cup of fat free sour cream. reheat at the lowest temp, do not boil!

makes 4 servings 139 calories 20 carbs 5 fat 6 protein:bigsmile:

thecanface

sounds amazing!!

jb_2011

I love this soup, too. I roast the butternut the night before, have some with dinner, then make soup the next day. Instead of curry I add fresh thyme, rosemary and a little pinch of sage and oregano. I'm lucky to have all of these growing in my garden and can just go out the back door and grab some.

Thanks for this, I'll try the curry next time! Love curry!

Burtonrah

Sounds like something I'm gonna make on my next days off!!

shannahrose

bump

tinboy

Yum! Thank you so much for sharing this with us!

tinboy

This recipe is awesome! Thanks so much for sharing, again!

katdanash

bump:)