This easy and delicious three ingredient soup will have you licking the pot clean!
From The Happy Herbivore
Slice butternut in half. Place cut-side-down on a cookie sheet and bake at 350ºF for 20 to 45 minutes, until the squash can be pierced easily with a fork but be careful not to burn. If the skin starts turning brown, it’s done. Set aside to cool until it is safe to handle.
Scoop out seeds and stringy matter and discard. Then scoop out the flesh of one butternut and transfer to a blender.
Add vegetable broth, starting with 1 cup, adding more as necessary until the soup becomes thick and silky but totally pureed. Transfer puree to a medium saucepan and repeat these steps with second squash.
Add curry powder to taste (all curries are a little different, some stronger than others). Gently reheat on the stove over low heat, adding salt to taste if desired. You can also add cayenne or hot sauce for a spicier curry flavoring.
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- 2 whole butternut squash
- 2 cups low-sodium vegetable broth
- 2-4 teaspoons mild curry powder