I make a super-easy, but very delicious, Roasted Curried Butternut Squash Soup.
Cut off both ends of a medium sized butternut squash (can’t remember where I first read this hint, but it makes it so much easier to peel it, when it has flat ends and sits upright). Use a vegetable peeler to remove all of the skin. Cut squash in half, short ways, then cut those 2 pieces in half the other direction, so that you can easily scoop out the seeds. Note: I usually roast the seeds in the oven on a cookie sheet just like with pumpkin seeds. They’re a little fatter and I like them even better. Spray some Pam on them and sprinkle a little bit of sea salt and roast on 400 degrees for about 10 minutes, stir half way through.
Ok, so then cut the peeled squash into cubes, about 2 inches thick. Spray a cookie sheet with Pam, then bake on 425 degrees for about 20 minutes (check with a fork, until they are just tender and turn once or twice during baking). Resist the temptation to eat all of the squash at this point, because the scent and the taste will make you crazy with joy.
Get a carton of vegetable broth (I use Trader Joe’s Organic Low Sodium Vegetable Broth) then put your roasted squash cubes with some of the broth, enough to be able to get it to whirl freely, into your processor and blend until just smooth. Then pour the squash puree, along with the rest of the broth, into a large sauce pan.
Rise and drain one 15 oz. can of white beans (white kidneys, canellini or Great Northern). Put the beans into the food processor and blend until almost smooth, but still just a little bit chunky. Then add the processed beans to the squash mixture in the sauce pan.
Pour the contents of one 15 oz. jar of Trader Joe’s Curry Simmer Sauce into the sauce pan with the bean/squash mixture. Mix well and heat through. Voila!
This soup is so pretty, that you could serve it at a fancy luncheon. If you do, you can float a sprig of cilantro on top to make it look uber-foodie (just don’t tell anyone how easy it is to make) ; – P