22 Nov Recipe:: Butternut Squash and Corn Soup
Butternut squash, the food of fall and perfect for the holidays!
I love soup and like I have said many times before, I could live off of soups! I love this butternut squash soup and over time I have tried different ways of making it. For this recipe I mixed it once again and added a little curry powder to spice it up and roasted some walnuts and pistachios to top it off to add a nice crunchy taste.
Heres the recipe!
1 medium sweet onion
3 garlic gloves
1 large squash
1 tbsp. Curry powder
3 cups chicken broth
1 bag frozen sweet corn
Walnuts and Pistachios
Salt and Pepper
Saute onions, garlic, olive oil, salt and pepper over medium heat. Wash, peel and dice chunks of squash. Mix all together with onions, cover with chicken broth and let cook until squash is soft. Add in your tablespoon of curry powder, salt and pepper to taste and mix in your bag of frozen corn. Once everything is mixed well and heated take half of the soup and add to a blender and puree. Then pour back in your soup pot.
Meanwhile, place walnuts and pistachios on a cookie sheet and toss in salt, lemon juice and olive oil and roast on high until golden brown.
Once everything has cooked, top your soup off with a scoop of fage yogurt and nut mixture and enjoy!