Spicy Butternut Squash Soup | An Autumn Treat
I'm in an October frame of mind! With trick or treating season just around the corner, here's a trick to create a hot treat on a cold Fall night...
If you dare, spice up a traditional butternut squash soup with just one secret ingredient. The addition of Madras Curry Powder jazzes up this soup a tad and provides just the right amount of kick that's sure to bewitch you.
Mythical Spicy Butternut Squash Recipe
Double, double toil and trouble;Fire burn and cauldron bubble.Eye of newt, and toe of frog,Wool of bat, and tongue of dog,Adder's fork, and blind-worm's sting,Lizard's leg, and howlet's wing,--For a charm of powerful trouble,Like a hell-broth boil and bubble.-Macbeth (IV, i, 14-15)
Madras Curry Powder can serve as a perfectly safe modern day substitute for these hard to come by ingredients.
This little tin of Madras Curry Powder contains a perfectly proportioned, pre-mixed blend of specially selected spices- coriander, turmeric, chili, salt, fennel, black pepper, fenugreek, garlic, bay leaf, cumin, ginger and cassia.
A couple of dashes of this magic ingredient thrown into your soup cauldron makes for a spell-worthy, spicy Halloween treat.
SPICY BUTTERNUT SQUASH SOUP RECIPE
☐ 3 teaspoons Madras Curry Powder
☐ 4 strips of bacon or pancetta, fried and chopped into bits
☐ 1/2 onion chopped
☐ 2 cloves garlic minced
1. Roast the butternut squash
Cut squash into two lengthwise. Place in a baking pan, cut side down and fill pan with 1 inch of water. Roast the butternut squash at 450° F for 30 minutes or until a knife can easily pierce the skin of the squash.
2. Prepare the broth
In 2 tablespoons of oil, soften the chopped onions and minced garlic.
Add 3 teaspoons of Madras Curry powder and fry for 5 seconds.
Add the chicken broth and simmer for 5 minutes. Take off the stove.
Puree the butternut squash, along with the hot broth to blend the squash, softened onion and garlic into a smooth, silky melange.
Return to stove to heat the soup. Do NOT boil.
4. Garnish and serve
Serve garnished with chopped parsley, bacon bits and a drizzle of cream.
To explore my other internationally inspired recipes, click on "GLOBAL" below.