Souper Soups: Curried Butternut Squash Soup

For some reason, I have been channeling Fall this week.  I've been craving Fall foods, roasted vegetables, spiced fruit, warm tarts.  I decided to make a three course, Fall inspired, vegan dinner for date night with hubby this week.  I was very pleased with the results, and hubby enjoyed it a lot more than I honestly thought he would!  This soup was our appetizer, the other two courses will come a little later, when I'm not so sleepy!

Note:  This soup can be served chilled as a shooter during the summer, warm with toasted pumpkin seeds during the fall, or even used as a baby food if you don't add the cream to make it "soupy."  Enjoy it!

Curried Butternut Squash Soup

Ingredients:

• 1 large butternut squash
• 1 cup water
• 3 cups soy milk, rice milk, or cow's milk
• 3 tbsp. vegan margarine
• 3 tbsp. curry powder ( you can adjust this to more or less depending on how spicy you like it)
• 2 tsp. salt
• 2 tsp. pepper
• 1 tsp. garlic powder
• Fresh basil for decoration (optional)

Directions:

1.  Preheat your oven to 350 degrees.  Clean the outside of your squash and remove any dirt or debris. 

2.  Using a sharp knife, carefully cut your squash down the middle lengthwise.  Place it on a piece of shelf liner so it doesn't roll around on you!  Remove the seeds and slimy membrane in the cavity, just like a pumpkin.

3.  Place the squash cut side up in a shallow baking dish.  Sprinkle salt, pepper, garlic powder, and curry powder all over the squash.  Fill the bottom of the dish with the water and place in the oven. 

4. Bake for 1 hour 15 minutes, or until all the inside flesh of the squash is tender and can be removed with a spoon.

5.  Scoop all the squash into a medium sized pot.  Take care not to bring any of the squash rind with you!

6.  Add the butter, milk, and a little more black pepper.  Blend with a stick blender, or a hand mixer until everything is smooth and silky.  You may have to add a little water to thin it out, depending on the consistency you would like.   Heat until steaming. 

7.  Pour into  glasses or bowls and garnish with fresh herbs, homemade croutons, or crackers.  Enjoy!