A Recipe

Butternut Squash Soup

I do not often post recipes because the Internet is full of them and this blog is not a food blog, but this soup has been such a nice success that I wanted to share it. I made this the other day for the second time (and I have tweaked the recipe for my tastes) and found this so luscious in the cool fall.  It has a little fat, but is really healthy.

Ingredients

1 medium butternut squash cut in half and roasted cut side down  in a pan with just a little water until very tender at 350 degrees...20-30 minutes.  (Be careful in cutting the hard squash!)
1 tablespoon butter
2 or 3 tablespoons coconut milk
1 & 1/2 cups chicken broth or vegetable broth
1 tsp ground anise seed (If you do not like anise,  nutmeg or cinnamon can be used)
2 to 3 tsps. ground curry (less pungent type is best)
1 granny smith (or any other) apple peeled and chunked.
1 small piece of ginger peeled (size of thumbnail)
(You can also add a small bit of sugar if you want a bit sweeter taste...I like it both ways.)

When squash is tender remove it and let cool before carefully scooping out the seeds to toss and then spoon out soft meat from the squash and put in food processor.  Process squash, apple and ginger in a food processor until smooth.  Warm butter, coconut milk, and broth in the microwave or saucepan and add slowly to the pureed ingredients.  Add spices.  Add salt if you think it needs more and puree briefly.  Pour all into a sauce pan and heat until it is the desired consistency, some like a soup and others like it more thick like a bisque.  Serve with a dollop of thinned sour cream or low fat yogurt and a shake of smoked paprika (from Hungary if you have it ;-))  You can also add a shake of hot red pepper if you like that.

Yeah photo is blurred...but I was hungry!