![]() The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. It’s now used in many countries and cuisines throughout the world and for good reason! Not only is butternut squash versatile and delicious, but it’s rich in fiber, potassium, copper, manganese, vitamin A precursors, vitamins C, B2, B5, B6, B7, K, and more! What is Curry Powder?Ĭurry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. Its exact origin is unknown, but it’s believed that the Incas grew it in central and south America during the 15th century ( source). History of Butternut Squashīutternut squash has been around for over 5,000 years. I’ve made a butternut squash soup before that was inspired by Tom Kha Gai. I’ve also made a Sweet Potato Coconut Curry Soup, which is on the spicier side.īut once fall hit, I couldn’t shake the idea of a curried butternut squash soup from my mind. Be creative and eat those phytonutrient vitamin rich skins. You can broil them, add spices, add salsa, drizzle with veggie nutritional-yeast "cheese" sauce, artichoke hearts, asparagus!!! Need I go on? After you've scooped out the flesh for the soup, keep the skins and add your favorite potatoe skin fixins. ![]() ![]() Think baked potatoe skins but do it with butternut or kobacha squash skins. But, let me give you another option: the skin of the butternut squash is tender and delicate and, let me tell you, yummy. All of the soups and their variations are just great with this vegetable - not to mention how great is the rich carotenes and antioxidants, VitA, etc. Nonetheless, the flesh of both squashes is rich, extremely tasty and satisfying. If you can't find buttercup see if you can find kobacha - the spelling in your locale may be a little different. This is a 2-6 pound winter squash that has a bit of a boxy shape, dark green skin and dark orange flesh. Kim's photos of his soup are "buttercup", not butternut,acorn, etc. If you have a favorite squash recipe that you'd like to share with our community, please consider adding to the comments section below. Though great as a stand-alone meal, if you wish to add extra flavor and texture, try topping with fresh cilantro or avocado slices.įor a printer-friendly version of this buttercup squash soup recipe, one that is free of photos, please go here: Transfer all ingredients to a blender or use a hand-held blender right in the pot to give things a whirl until you have your sweet and savory buttercup squash soup. Next, add three cups of vegetable or chicken broth. It's easiest to wait until the squash and sweet potatoes have cooled down some before peeling their skins off. Once your buttercup squash and sweet potatoes are tender, peel their skins and add them to your leeks, carrots, and onions. This is also a fine time to season with sea salt and pepper to suit your tastes. ![]() If garlic and/or ginger get thumbs up in your home, add as much as you'd like while the leeks, carrots, and onion are cooking down, but please be mindful that a little of either goes a long way on the palate. Once your leeks are washed and ready to chop, dice up your leeks, carrots, and yellow onion, and saute in extra-virgin olive oil over medium heat for about 15 minutes, or until everything is soft. An easy way to do this while maintaining enough form to allow for easy chopping is to cut the leeks in half, then slice them lengthwise, and put them under running water for a few seconds. Next, you'll want to give your leeks a good wash to remove dirt that is typically embedded within its deeper layers. Add squash flesh, 750 mL (3 cups) poultry broth, the. Here's a closeup look at buttercup squash - it looks like acorn squash, but it's tastier than acorn by a country mile.Ĭhop buttercup squash into quarters, the sweet potatoes into one-inch rounds, and roast in a baking pan or casserole dish at 400 F for a good 50 to 60 minutes or until squash and sweet potatoes are tender. Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally. With that said, let's have a look at the main ingredients: one buttercup squash, two sweet potatoes, two leeks, one yellow onion, two carrots, vegetable or chicken broth, extra-virgin olive oil, garlic, sea salt and pepper. It's also a good source of most B vitamins and omega-3 fatty acids, which makes it an excellent choice for protecting your heart and blood vessels.īefore ingesting, please be aware that one or more bowls may cause you to roll around on the ground, as you won't know what else to do as you declare it to be the best squash soup you've ever had. Every mouthful of this savory buttercup squash soup delivers an abundance of nutrients that support immune function: carotenoids, vitamin A, real vitamin C, and manganese. ![]()
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