Monday, October 3, 2016
Curried Butternut Squash Soup
Remember when I made fresh turmeric scalloped potatoes? Well I dehydrated the remaining turmeric and saved it. For this soup I added a teaspoon of the dried turmeric into the soup mix. It gives flavor and adds to the deep color of the soup. You may substitute commercial turmeric. I also added one teaspoon each of cumin, coriander, curry powder, and cinnamon and half a teaspoon of salt and pepper and two tablespoons of brown sugar.
This soup is rich and creamy and a beautiful caramel brown color. (It almost looks like pumpkin pie mix doesn't it?) The soup takes about half an hour of prep and 45 minutes cooking time and makes about ten servings. Extra soup can be placed in containers and frozen for later. Thanks for reading and for all your comments.