Isn’t butternut squash delicious?
Aren’t sweet potatoes divine?
Don’t you adore a Granny Smith apple?
Aren’t garlic, ginger and red curry among the most tasty flavors?
And don’t you just dream of combining them all in one yum-o soup?
I thought so. And so I bring you Butternut Squash soup. Mmm.
I also made a salad to accompany said soup. The croutons I made from leftover French bread (remember that recipe?). I also made the buttermilk dressing, but I wouldn’t put that tasteless sludge in my recipe box and so I will not provide you with the recipe. Don’t cry, toots! I’ll make a better buttermilk dressing another day.
Spiced Butternut Soup
from December 2010 Southern Living
2 tablespoons butter
1 large sweet onion, diced
1 large red bell pepper, chopped
3 cloves garlic, minced
2 tablespoons finely grated ginger
1 medium butternut squash, peeled and cubed
1 large sweet potato, peeled and cubed
1 large Granny Smith apple, peeled and cubed
4 cups turkey broth
2 bay leaves
1-1/2 teaspoon red curry powder
1/2 teaspoon ground pepper
3/4 cup whipping cream
1 tablespoon fresh lime juice
Salt & Pepper
Melt butter in a large Dutch oven; add onion and bell pepper and sauté 8 minutes or until onion is golden.
Stir in garlic, ginger, squash, sweet potato, apple, turkey broth, bay leaves, red curry powder and pepper.
1 cup French bread, cubed
1 tablespoon butter, melted
1/2 teaspoon paprika
1 clove garlic, minced finely