{"id":1199,"date":"2011-12-27T09:01:04","date_gmt":"2011-12-27T01:01:04","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1199"},"modified":"2011-12-27T09:01:04","modified_gmt":"2011-12-27T01:01:04","slug":"curried-butternut-squash-soup-recipe","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2011\/12\/curried-butternut-squash-soup-recipe\/","title":{"rendered":"Curried Butternut Squash Soup &#8211; Recipe"},"content":{"rendered":"<p>Once again, my daughter Mika asked me to make butternut squash soup as part of my Christmas Eve menu.\u00a0 I had made <a href=\"https:\/\/www.marga.org\/foodblog\/2008\/12\/butternut-squash-soup-with-cider-cream\/\">a version of it<\/a> for my <a href=\"https:\/\/www.marga.org\/foodblog\/2008\/12\/2008-christmas-eve-dinner\/\">2008 Christmas Eve dinner<\/a>, but I hadn&#8217;t been that thrilled with it.\u00a0 I found a number of well-rated recipes online, but many reviewers suggested that they were quite bland without some doctoring.\u00a0 So I decided to start with <a href=\"http:\/\/www.foodnetwork.com\/claire-robinson\/index.html\">Claire Robinson<\/a>&#8216;s <a href=\"http:\/\/www.foodnetwork.com\/recipes\/claire-robinson\/butternut-squash-soup-recipe\/index.html\">recipe<\/a> as a base and add extra seasonings to make it tastier.\u00a0 The results were quite good, even my husband liked the taste.\u00a0 I didn&#8217;t blend it as much as I should have, however, so parts of it were a bit chunky \ud83d\ude41\u00a0 The soup, as I made it, was unfortunately a bit too spicy for Mika, though perfect for the rest of us.\u00a0 To make it child friendly substitute regular curry powder for the Madras curry powder I used.\u00a0 I made this soup the day before I served it, it heated up very well.\u00a0 This recipe should serve 12 adults easily, half it if there are fewer of you.\u00a0 Serve with sour cream.<\/p>\n<h3><strong>Curried Butternut Squash Soup<\/strong><\/h3>\n<ul>\n<li>2 butternut squashes<\/li>\n<li>1\/4 cup olive oil + more for brushing<\/li>\n<li>salt and pepper<\/li>\n<li>4 shallots, chopped<\/li>\n<li>1\/4 cup chopped fresh ginger<\/li>\n<li>2 Tbsp. fresh sage, chopped<\/li>\n<li>2 Tbsp. curry powder<\/li>\n<li>2 tsp. <a href=\"http:\/\/www.wisegeek.com\/what-is-madras-curry.htm\">Madras curry powder<\/a><\/li>\n<li>1 tsp. ground cumin<\/li>\n<li>1\/2 tsp. nutmeg<\/li>\n<li>1\/2 tsp. allspice<\/li>\n<li>1\/2 tsp. cinnamon<\/li>\n<li>2 quarts chicken stock<\/li>\n<\/ul>\n<p><em>Directions<\/em><\/p>\n<p>Preheat oven to 375F<\/p>\n<p>Cut off tops and bottoms of the squashes.\u00a0 Cut them in two, lengthwise.\u00a0 Scoop out and discard the seeds.\u00a0 Brush with olive oil, sprinkle with salt and pepper, and put facing down on a baking sheet.\u00a0 Bake in the oven for 1 hour.\u00a0 Remove from the oven and carefully turn the squash around, so the flesh faces up.\u00a0 Let cool and then scoop out the pulp into a bowl, discarding the peels.<\/p>\n<p>Heat 3 Tbsp. of olive oil over medium-high heat in a stock pot.\u00a0 Add the chopped shallots and the ginger and cook until soft, about 5 minutes.\u00a0 Add the sage and spices and cook, stirring, for a minute or two.\u00a0 Add the reserved squash and the stock and bring to a boil.\u00a0 Reduce heat to low and simmer for at least 10 minutes.\u00a0 Let cool and then blend with an immersion blender until smooth.\u00a0 Alternatively, blend in a blender in batches.\u00a0 Return to the pot and cook for at least five more minutes to let flavors blend.\u00a0 Season with salt and pepper.<\/p>\n<p><a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n<p><a href=\"https:\/\/www.marga.org\/foodblog\/2011\/12\/christmas-eve-2011-menu-recipes\/\">Marga&#8217;s 2011 Christmas Eve Menu<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Once again, my daughter Mika asked me to make butternut squash soup as part of my Christmas Eve menu.\u00a0 I had made a version of it for my 2008 Christmas Eve dinner, but I hadn&#8217;t been that thrilled with it.\u00a0 I found a number of well-rated recipes online, but many reviewers suggested that they were [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[208,205,209],"class_list":["post-1199","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-butternut-squash","tag-christmas","tag-soup","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1199"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1199\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}