This morning I flipped the TV on to watch Live with Regis and Kelly while I folded laundry and saw saw Kelly Ripa come out on crutches. Ouch, I thought and then, I wondered why is Kelly Ripa on crutches? Then I wished I could bring her some soup. Last time I made this Butternut Squash Soup was when one friend had the flu and the other hurt her back.
I realize that most think of Chicken Noodle soup when it comes to healing the sick both of my friend swore it made them better….
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped (1 cup)
2 stalks organic celery, chopped
1/4 teaspoon organic ginger powder
1 teasoon fresh thyme, chopped
4 large organic carrots or 1.5 cups, peeled and chopped
1/2 large organic butternut squash, peeled an chopped (2 cups)
4 cups organic vegetable chicken broth
1/8 teaspoon salt (I would taste prior to adding)
Freshly ground pepper to taste
1. Heat oil in a soup pot/Dutch oven over medium heat. Stir in onion and celery and cook until the onion is softened and translucent, 8 to 12 minutes.
2. Stir in curry powder and thyme, then add carrots and squash. Stir well over medium heat for 2 minutes, then add broth. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and squash are tender, 20 to 25 minutes.
3. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth and puree to desired smoothness. Pour the puree back into the pot and season. Serve hot with a dab of yogurt if you wish.
This would be perfect to freeze in quart batches.
If you love soup, you must try these
Curried Cauliflower & Chickpea Soup
Chicken & Barley Soup