I’ve been wanting to try this recipe for Sweet Potato Soup, subbing butternut squash for the sweet potatoes to make it GAPS-legal (assuming you can tolerate dairy). We decided to try out the new thermoses I bought the kids for Christmas last night, and I threw this soup together to christen them. :) I altered the recipe just a touch:
- 2 lb. peeled and diced butternut squash
- one small sweet onion, chopped finely (*note: I think I’d use half the onion next time.)
- 2 cloves garlic, minced
- 1 tsp. curry powder
- 2 to 3 cups chicken broth
- 1 cup raw cream (cultured would be AWESOME in this soup but I used fresh)
- Salt and freshly ground black pepper, to taste
- Cayenne, optional
- 8 oz. sharp raw cheddar cheese, shredded
It’s easiest to make the cheese crisps ahead of time, I think. I made them when I baked our eggs for breakfast. I preheated a Pampered Chef baking stone at 350 degrees, then dropped small clumps of cheese onto the stone and baked until the cheese was golden (just a few minutes). I carefully slid a thin metal spatula under the edges of the cheese crisps to loosen them and then scooped them onto a sheet of waxed paper to cool. I didn’t bother using any spices on the cheese crisps, and they were crunchy and delicious! And waaaaay too easy!!!
For the soup: brown the butternut squash and onions in about a tablespoon of fat (I used schmalz). When beginning to soften, add garlic and curry powder. (Next time I’m going to add a little cayenne as well to give the soup a tinge of heat.) Then add just enough broth to allow the vegetables to steam and put a lid on the pan. When completely soft, transfer the veggie/broth mixture to a blender (or just use an immersion blender if you have one) and puree until smooth. Transfer back to the pan, add salt and pepper to taste, and stir in broth until the soup is a tiny bit thicker than you’d like to eat it. Bring to a boil, then turn off heat and add the cup of cream. If the soup is still too thick, add a bit more broth to thin it to the consistency you prefer.
At this point, I poured the soup into the thermoses and packed the cheese crisps and some sliced Honeycrisp apples for supper. There was enough soup for the three of us with one serving left over.
We all enjoyed the soup. We all REALLY enjoyed the cheese crisps. The only downside is that we ate about 6 oz. of cheese in one sitting and we would have gladly eaten that much again today! My kids were a bit disappointed when they realized that I couldn’t afford to buy 40+ oz. of cheese every week to support our new cheese crisp addiction. heeheehee :)
Verdict: This recipe will go in our Regular Meal file. Yum. YUMMMM.
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