Yes, I have yet another winter squash recipe for you. Hope you're ready because I've got another one coming up on Friday. This one is simple and uses very few ingredients for the amount of flavor you experience. Make sure to check in on Friday to see how to use most of these ingredients for one rockin' sandwich.
What you need:
5 Cups Butternut Squash, peeled and cubed
4 Cups Chicken Broth
1 TB Fresh Ginger, grated
1 TB Sweet Curry
salt and pepper
(Bacon + Manchego optional for garnish)
The plan:
Preheat oven to 350 degrees. Line a baking sheet with foil (for easy clean up) and roast butternut squash until golden and tender. Add squash to a large stock pot with broth and ginger then bring to a boil. Using an emulsion or regular blender, blend until smooth. Add curry, salt and pepper to taste. Garnish with bacon crumbles and thin slices of Manchego.
A few tips: This is the kind of soup that you can add pretty much anything too for a little extra pop. I chose bacon and Manchego because it was leftover from a sandwich recipe I'm going to be sharing with you on Friday. I think some Parmesan, sour cream or even greek yogurt could be great with this. Also, this soup makes for some good leftovers for a day or two but after that the ginger really starts to intensify and becomes quite strong. So, if you're making this ahead of time or planning on taking it to work for lunch, be prepared.
No comments:
Post a Comment