Friday, August 20, 2010

Recipe of the Week:
Squash Soup

This is the creamiest, yummiest recipe for squash soup that I have come up with. You can choose to leave out the curry powder, or add more to taste. I like curry as a background flavor, so I only use 1/4 tsp. It is very thick, so if you would like to make it thinner, use up 1/2 cup water, broth or milk. You can also leave it unblended if you would like a chunkier soup.

This soup is very versatile. It is amazing reheated for lunch, or over pasta and leftover veggies for a quick dinner.

1 butternut squash, peeled and cut into cubes
1 red onion, diced
3 small carrots sliced
2 TBSP. olive oil 
1 large apple, chopped. I used honey crisp variety
1 cup rinsed Basmati rice
5 1/2 cups of water or broth
4 drops Cinnamon Essential Oil
2 drops Clove Essential Oil
3 drops Ginger Essential Oil
2 tsp sea salt
1/4 - 1/2 tsp. yellow curry powder 
2 TBSP Blue Agave syrup

In large pot, saute onions in olive oil until soft. Add water or broth. Bring to a boil, then add the rest of the ingredients. Boil for 20-25 minutes until everything is soft. The rice will be the last thing to be done, so make sure you check that it is done. Let cool for 10 minutes.

Blend soup in the blender, or use a hand held blender. I usually put the mixture into a large bowl, and blend it in 3 parts, so I don't overwork the blender, then return the blended soup to the pot. Reheat for  a few minutes.

Serve soup with biscuits or warm bread. I like to make garlic cheese biscuits with this soup. Yum. Enjoy!



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