Butternut Squash Soup

Here is the savory cinnamon dish as promised!  I think it is just in time with all the stormy weather we have been having.  This is a great way to warm up from the inside out and get a healthy serving of vegetables… always needed after a holiday, right?IMG_3395_2I was able to sneak home for the weekend and it was delightful being with family and seeing some old friends:-) My mom was excited to take advantage of my cooking and had me make a few things for her.  When I told her that I wanted to make butternut squash soup she got excited and told me she had an amazing recipe I should use.  She was right… it tasted amazing.  She got her recipe from a friend and personal trainer.  You can look her up at Forever Fit San Diego.  I love getting to participate in her programs whenever I am home for a visit and I am grateful she let me share her recipe with you!IMG_3405IMG_3409_2This recipe is mainly the butternut squash and broth (naturally) but it also has celery and leeks.  I have never personally cooked with leeks and I was surprised by how beautiful sliced leeks are… I might have to try cooking with them more often!IMG_3415_2IMG_3430_2There is also some curry powder which adds a nice little flavor kick with the salt, pepper and of course our cinnamon.  Once the soup is ready and cooled enough to eat I like to pair it with a little protein.  This can be greek yogurt, nuts, eggs or a little meat.  I also like adding a little dash of cinnamon on top… it looks so pretty and a little more cinnamon is always a good thing in my book:-)IMG_3428IMG_3458_2

Butternut Squash Soup

3 celery stalks

1 C leeks (bulb and lower leaf-portion)

½ T olive oil

1 T curry powder

6 C butternut squash, cubed

4 C broth

2 bay leaves

¾ t cinnamon

Salt

Pepper

  1. Heat oil in a pan over medium heat.
  2. Add leeks and celery and cook for 4 minutes or until soft.  Add curry and cook for another minute.
  3. Add squash, broth, bay leaves, cinnamon, salt and pepper and bring to a boil.
  4. Reduce heat to medium low, partially cover and simmer for 15 minutes.
  5. Remove bay leaves and puree soup in blender, food processor or with a hand held braun.

* Garnish with a protein of your choice.  We used some meat, but there are many possibilities.IMG_3465IMG_3472_2IMG_3463

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Comments

  1. says

    We still have Butternut’s from our garden harvest, this will be a great recipe to try. Hope you have a great week and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

  2. says

    I’m reorganizing my Pinterest boards…deleting an old board with tons of recipes that I pinned their from when I was running a link party. I’m finding that almost none of the recipes are ones that I would actually want to try. This one is an exception and is getting moved to my new Recipe Box – Soups board. Thanks for sharing!

    • thescentoforanges says

      Oh yay! That makes me so happy Karen! Thank you! This will be perfect as we are about to re-enter soup season! Hope to see you again soon!

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