But, it's worth the effort. These odd shaped winter squashes yield some pretty tasty meals. Tonight I tried a curried butternut squash soup. I originally thought of roasting it, but that takes more time. Plus, I had been told that last year's cyclocross race in Northampton (where I spent this whole past weekend) had Curried Butternut Squash Soup, so I was disappointed they didn't have it this year, and I had to settle for a mediocre veggie chili. So, I figured I'd just have to make my own curried squash soup.
I'll give you the recipe as is. I had cut back on the apples thinking it might be too much, but I actually think it would have been o.k., and it might give the soup a thicker consistency than mine had.
Curried Butternut Squash Soup
3 tablespoons extra-virgin olive oil or vegetable oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable or chicken broth
3 cups water
1 pound tart apples, peeled, cored, and chopped
Salt and pepper to taste
1. In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown.
2. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.
3. Add squash, vegetable or chicken broth, water, and apples. Bring liquid to a boil. Reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes.
4. Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper.