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Healthy Recipes
Fall Butternut Squash Soup with Curry and Bacon
From Kim Thompson's Kitchen (and garden)
1 Medium - large butternut squash, split, seeds removed
6 Slices smoked bacon sliced crosswise
2-3 Large cloves garlic
1 Large sweet onion, diced
2 t Curry powder
1/2 t Salt
1/4 t Turmeric
1 t Ground Cumin
1/8 t Cayenne pepper
1/4 t Ground coriander
1/8 t Ground cardamom
4 c. Chicken stock
Preheat oven to 400 degrees. On foil lined baking sheet, rub squash halves with olive oil, salt and pepper and place face down. Roast until soft: about 40 minutes. Saute bacon and set aside when crisp to drain. Spoon out all but 1/2 T. drippings. Add 1 T. olive oil and saute onion. Add garlic and all the spices and cook a minute or so until you can smell them. (Take the garlic mix off heat if the squash is still roasting.) Spoon the squash out of skin and add to soup pot with garlic and onions. Add broth and with hand blender, whip up to smooth consistency. Taste for seasoning. Stir in bacon and warm through. (Careful not to boil as it will pop right in your face!) If soup is too thick, add a little more chicken broth until you reach the consistency you like.
Posted December 2007 | Permanent Link
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Other Articles In This Category
- Healthy Recipes - April 2011
- Healthy Recipes - March 2011
- Healthy Recipe - February 2011
- Healthy Recipe - January 2011
- Healthy Recipes - December 2010
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