Is it Soup yet?

img_9153Brrr. It’s cold outside.  So as far as I’m concerned it’s time for soup. “Tasty” inspired this recipe, and since I was missing a few ingredients I ad-libbed a few of my own. What I can say…delicious. Hope you enjoy!

img_9002img_8997img_9008img_9015img_9020img_9023img_9026This Curried Butternut Squash Soup is really pretty simple to prepare. I’m giving you proportions so you can adjust to how many you are cooking for. Seriously, it’s so good I suggest you make more than you think you need and refrigerate or freeze. You won’t be sorry!


2-3 Butternut Squash Soup (you will have to adjust other ingredients based on this)

2-4 scallions

3-5 cups Vegetable Broth

1 Tsp Curry Powder

4 Cardamon Seeds (or 1/2 tsp Powder)

1/2 tsp Cumin

1/2 tsp Ginger

Saffron (optional)

Fresh Ground Pepper  Salt (I used Kosher)

Olive Oil

For topping: Pumpkin and Sunflower Seeds


Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper (I prefer organic).

Wash, dry and peel 2-3 Butternut Squash.

Slice squash in half lengthwise, remove seeds, then cut into chunks.

Scatter on parchment lined baking sheet.

Peel scallions, then add to baking sheet.

Sprinkle squash with spices (you can adjust to your preferences) and Olive Oil, then mix together by hand. (Yes…you will need to wash your hands with soap and the blade of a stainless steel knife to get rid of smell!)

If you have Saffron, sprinkle a few threads over squash as well. Great for color!

Drizzle scallions with olive oil.

Sprinkle both with freshly grated pepper and salt.

Bake in oven for @ 30 minutes or until soft when pricked with a fork.

Once ready, let cool for about 10 you can handle.

Scrape Squash, Cardamon Seeds  and Scallion into blender (or food processor).

Add Vegetable Broth, beginning with 2 cups and then to your desire thickness.

Either transfer to pot and simmer on stove or store and reheat when ready.

If simmering stovetop, lower oven to 350 degrees and put Pumpkin and Sunflower Seeds into baking dish and toast for @ 7 minutes. Then sprinkle on hot soup.

I also treated myself to one piece of toasted and buttered sour dour bread. Think this might be my “Go To” winter soup. Hope you enjoy!



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