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

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