Tonight I stayed up kind of late, trying to perfect my squash soup recipe. Really important stuff.
I’m a huge fan of my Nutribullet, which has a 7 minute soup setting, but there are not a lot of simple recipes available online. So, here’s essentially the most simple version of curried butternut squash soup that you could ask for:
Half a butternut squash
One small onion, chopped
1 large carrot, roughly chopped
1 cup vegetable broth
1/4 to 1/2 TSP curry powder
Sprinkle of dried thyme
Salt and pepper
Roast your squash, drizzled in olive oil, in an oven at 350F for one hour. Allow to cool completely and scoop out insides.
Brown onion in a frying pan with oil. Let cool.
Add squash, onion, carrot, broth, and spices to your blender (nutri-bullet or vitamix) and blend on your soup setting.
Enjoy delicious soup.
(I’ve made two batches in the photo above – I recommend using only half a squash per batch to avoid overfilling your blender)