1 Tablespoon extra virgin olive oil
1 Onion, chopped
2 Large shiitake mushroom caps
1/4 Teaspoon sea salt
1 Teaspoon curry powder
1 Dash of cayenne pepper
1 Butternut squash, peeled, seeded, and cubed
4 Cups vegetable stock
Heat oil in a large pot over medium heat. Add onion, shiitakes, and salt. Saute for 10 minutes, stirring frequently. Turn heat to low, add curry and cayenne, and sauté 30 additional seconds. Add squash and stock. Cover and simmer until squash is tender and can be easily pierced with a fork. Transfer to a blender and puree. Add more stock (or water) if needed to facilitate blending. Taste and add more salt if needed.
If you try it be sure to let us know how it turned out for you!
Peace, Love, happiness!
~Bekah
I'll be making butternut squash soup this weekend! My recipe calls for low fat cream cheese. I can't wait to try it!
ReplyDeleteFor anyone contemplating this, MAKE IT! The paste is easy to make and I doubled the recipe to freexe the extras to make it super easy for my future self. Its really a pretty simple soup but it packs in nice flavour �� We made it once with thing pork butt and that was great, and we made it once with daikon and cabbage and that was also great. Very versatile soup base.
ReplyDeleteJayme Silvestri