It’s good to be back here after a nice break. New year, new chances, new beginnings, I am very grateful for all the things 2013 brought me but I can’t wait to see what 2014 has to offer. So far it’s being horribly cold (I know you are probably freezing too) but that’s ok, I got just the thing to keep us warm, a butternut squash soup.
I actually made this soup over the holidays and it was quite a success. It’s a soup I never get tired of, and it’s the perfect thing for these freezing days. Before you say “oh no, another butternut squash soup recipe” let me tell you, this soup it’s not at all “boring”. It’s very velvety and the curry gives it a warm flavor. The spiced goat cheese topping adds a nice tanginess to the soup. All of these flavors work really well together, making this soup a must have during those cold winter days.
In fact, this soup is so awesome, I made it into a recipe post cards so that you can mail it to your friends :). Find out more about it HERE.
For the soup:
2 1/2 pounds butternut squash, peeled and cubed
2 potatoes, peeled and cubed
2 garlic cloves
1 tbsp yellow curry
2 thyme sprigs
salt and pepper to taste
For the topping
4 oz goat cheese
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp milk
In a large pot, heat a couple of tablespoons of olive oil. Add the potatoes and garlic and cook for about 8 minutes. Add the squash, curry and season with salt and pepper. Stir the vegetables and cook for another 5 to 6 minutes. Add the thyme and enough hot water to just cover the veggies. Cover and let it simmer for 20 minutes or until the vegetables are very tender, stirring occasionally. Turn off the heat, remove the thyme and puree the vegetables with an immersion blender until smooth. Taste and adjust seasoning.
For the topping:
Add all the topping ingredients to a food processor and mix until smooth. Serve over the soup.