Recipes Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds

Recipes Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds

Recipes Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds

  1. Soup:
  2. 1/4 c extra-virgin olive oil
  3. 1 choice onion, chopped
  4. 1 Nana Smith apple, peeled, cored, and cut
  5. 1 large red bells pepper, seeded and chopped
  6. 1 medium butternut squash (about two lbs), peeled, seeded, and cut inside 1″ squares, seeds reserved
  7. 6 d low-sodium vegetable broth
  8. two sprigs fresh thyme
  9. a single bay leaf
  10. 1 teaspoon curry powder
  11. Cayenne-Roasted Butternut Squash Seeds:
  12. Reserved butternut squash seeds, rinsed and even patted dry
  13. Extra-virgin olive oil
  14. 1/2 tsp cayenne pepper pepper, or to taste
  1. To make the soup: IN a 4-quart stockpot, warmth the olive oil on medium-high heat. Add the onion plus cook for 5-7 minutes, or even until translucent. Add the apple company and red bell pepper plus cook for an additional 2 – 3 minutes. Add the squash, veggie broth, thyme, and bay tea leaf. Bring to a simmer plus cook for 15-20 minutes, or even till the squash is fork-tender.

  2. Remove the particular bay leaf and thyme sprigs and add the curry natural powder. Transfer the soup to the blender or food processor. Mix until smooth (or till the preferred consistency is attained). Pour the particular soup into bowls and best with 2 tablespoons Cayenne-Roasted Butternut Squash Seeds.

  3. To make the seed products: As the soup is simmering, preheat the oven to 275 levels F. In a bowl, throw the butternut squash seeds with the essential olive oil to coat plus sprinkle with the cayenne. Distribute the seed in a slim, even layer on the baking page lined with parchment paper. Cook for 15 minutes. Remove from your oven and allow to amazing.

Leave a Comment