I love the flavor of maple! It's a flavor we heavily embrace during the fall. It finds it's way into breakfast (duh), lunch and inner, even especially into our desserts. On one of the first really cold days this fall, I was in the mood for soup, but wanted something a little different. I put this recipe together and nailed it the first try. Hope you enjoy!
Maple Curry Butternut Squash Soup
- 1 Butternut squash
- 1 Onion small
- 1 TB Olive oil
- 3/4 T Salt
- 1 TB Curry powder
- 3 Cloves Garlic
- 4 Cups Chicken broth
- 2 Bay leaves
- 1 TB Maple syrup
- 2 TB Heavy cream
- Peel the squash and then cut in half, lengthwise. Scoop out all the seeds, then cut the squash into bite-sized pieces.
- In a large pot over medium heat, add oil. Heat for 1-2 minutes.
- Add squash and onions. Sprinkle with some salt and cook for 10 minutes.
- Add garlic and curry powder and cook for 1 minute.
- Add stock and bring to a boil. Then reduce heat to low and simmer for 25 minutes.
- Remove from heat and allow to cool slightly. Working in batches, blend the soup until smooth.
- Return to pot and heat over medium. Add maple syrup and cream. Cook for 10 minutes.
- I serve with a couple drops of hot chili oil, for a little kick, but you can serve with pumpkin seeds, crema or green onion.