Last week I left it in LOVE's hands and I received this giant butternut squash. Not sure what to do with it, I left it on my counter for a few days. Then I started getting the strangest feeling that I was being watched...
I found this recipe on Food and Wine's website and combined it with a few ideas from one of my favorites, Alton Brown.
Butternut Squash Soup Ingredients List:
2 carrots, peeled and chopped
2 small or 1 large yellow onion, diced
2 cloves garlic, minced
1 Tbsp ginger, grated/minced
1 Tbsp extra virgin olive oil
1 tsp curry powder
Salt/pepper to taste
6 c veggie broth
1 c unsweetened coconut milk
1/2 tsp nutmeg (if desired)
Heat 1 Tbsp extra virgin olive oil in a stock pot. Add carrots, onions, ginger, garlic, and curry powder and cook until soft.
But you might end up with this mess:
Here comes the fun part…. you can use any high powered blender or an emersion blender right into the pot. I used my trusty Vitamix. Pour the soup into the blender in batches and blend at a high speed until smooth.