By Food + Drink Contributor Sara Little
I love this soup because it embodies all the late fall/early winter flavors I crave - and it is super easy. It's also another recipe that can be easily adapted to work for babies as well.
5 c Water
6 c Butternut Squash (2 whole squashes or 2 small packages of the already cubed squash)
1/2 Yellow Onion
3 Cloves of Garlic
1/2-1 T Red Curry Powder
2 T Better than Broth (Vegetable or Chicken)
Clean the squash and apple, then roughly chop. Chop the onion and garlic. Saute the apple and onion in a little butter until soft. While you saute, bring the water to boil, add the Better than Broth, and then add the cubed squash and curry powder. You'll want to start with a 1/2 tablespoon of red curry powder if you are sensitive to the heat from curry. (I use a full tablespoon because my daughter Piper actually loves the intense spice!) Boil for 5 to 10 minutes, then reduce the heat and simmer on the stove top for 30 to 40 minutes. After the squash has softened and the flavors have had time to incorporate, you can remove from the heat and blend with a hand emulsifier or wait for it to cool a bit and put into a processor.
For adults, serve with a dollop of creme fraiche and a crusty roll. For baby, I simply stick this soup in her favorite sippy cup with a straw and she gulps it down with joy. It's the best for warming your soul after a long day in the cold! -Sara
Wine Country Goodness, and travels the country in search of the best places to stay, explore, eat, and drink. You can also find Sara on her blog, Facebook, Instagram, Pinterest, and LinkedIn.
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