Equipment
- Blender
- Steamer Basket
Ingredients
- 3 pounds butternut squash
- 6 cups water
- 1 teaspoon salt
- ½ cup heavy cream
- 1 teaspoon brown sugar
- 1 dash nutmeg
- 1½ teaspoons curry powder OPTIONAL
- 1/4 cup plain yogurt, 2 tablespoons cilantro, 1 teaspoon lime juice (all mixed together) OPTIONAL TOPPING
Instructions
- Cut the butternut squash in half and scrape out all the seeds and pulp
- In a pot, add water and salt and bring to a boil. Reduce the heat to medium low, add the squash with the cut side down in a steamer basket and put it in the pot. Cover and continue to cook for 30 minutes, make sure the squash is tender. Take the squash out and scrape out the flesh with a big spoon, be careful, its hot! Use a strainer to strain the steamed liquid from the pot, keep 2-3 cups of the strained liquid.
- You are now going to add some of the scraped out squash into a blender and add some of the strained liquid. Do small batches at a time and don't fill the blender more than halfway. Add the squash first and a little liquid, adding a little more while pulsing until you reach the proper smooth soup-like consistency (add the optional curry while blending if you want a fun additional flavor). Pour out the blended soup into a pot. Once all the squash is blended, add the cream, brown sugar, and any extra steamed liquid if you want it thinner. Cook the soup on medium heat for 3-5 minutes. Add the nutmeg. Extra salt can be added to taste. you can top it with the optional mixture of yogurt, cilantro, and lime juice.
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