@315justme: Roasted Curry Butternut Squash Soup You’ll require a medium size mixing bowl, blender or immersion blender and a pot that can hold at least 2 quarts. Prep Time 15 mins Cook Time 1 hr Resting Time 15 mins Total Time 1 hr 30 mins Ingredients 1 large butternut squash - cut lengthwise and seeded 1½ tbsp. olive oil - 1 tbsp. for cooking onions, ½ for drizzling on butternut squash 1 small red onion 4 large garlic cloves - sliced or minced 1 tsp. dark brown sugar 2 tbsp. butter 3 cups chicken broth 1 tsp. celery salt - you can use regular salt too, but celery salt adds such a nice flavor ½ tsp. cayenne pepper - If you want a little more spiciness, add more 1 tbsp. curry nutmeg - a tiny shake cinnamon - a tiny shake Fresh black pepper - to taste Instructions Preheat your oven to 425 Cut your butternut squash carefully in half, seed and drizzle with ½ tbsp. olive oil. Make sure both halves are coated nicely. Line a baking sheet with tinfoil, place them face down and bake for 45 minutes. Once the squash is fully cooked, remove and let sit until cool enough to handle – about 10 minutes. Once cool, scoop the squash out of the hard skin into a bowl. Discard the skin. Set aside. NOTE: Some butternut squash is thicker than others, so you may have to let it cook longer if it's not soft after 45 minutes. Chop your small red onion and add it to a pot with 1 tbsp. olive oil. Cook onion until it’s just beginning to brown, then add minced garlic. Cook garlic and onion together until both are nicely brown. Between 5-8 minutes. If Using an Immersion Blender In the pot with cooked onions and garlic, add the cooked butternut squash, 1 tsp. brown sugar, 2 tbsp. butter, 1 tsp. celery salt, ½ tsp. cayenne pepper, 1 tbsp. curry, a tiny shake of nutmeg, a tiny shake of cinnamon and a few good shakes of fresh black pepper to your pot. Give it all a little mix with a wooden spoon. Add 4 cups of chicken broth and gently stir. Let simmer for 10 minutes. Turn off heat and blend with your blender until smooth and creamy. Taste and add more salt or spices as necessary. If Using a Standing Blender Add your butternut squash to the blender, then add your cooked onions and garlic, 1 tsp. brown sugar, 2 tbsp. butter, 1 tsp. celery salt, ½ tsp. cayenne pepper, 1 tbsp. curry, a tiny shake of nutmeg, a tiny shake of cinnamon and a few good shakes of fresh black pepper Carefully pour enough chicken broth as high as it will go without overflowing your blender. Blend until smooth. (You'll add the rest of the broth in the next step). Pour blended ingredients back into your pot, add the remaining chicken broth and let simmer for 10 minutes. Stirring occasionally. Taste and add more salt and spices as necessary. Serve immediately, or keep in the fridge for up to a week. You can also freeze it and it’s perfectly tasty when reheated! Notes You’ll notice that this recipe is a touch under-salted. Since butternut squashes can really vary in size, it’s best to start with only a tea spoon, then add more, little by little until it’s perfect. #HealthyLifestyle #fallrecipes🍂🍁 #followmyrecipes #soupseason

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Friday 16 October 2026 07:39:43 GMT