Curried Butternut Squash & Carrot Soup

Butternut Squash and Carrot Soup

I recently traveled to Rhode Island and New Hampshire for a week of fun with a girlfriend.  We ate, drank, shopped, skied, drank more, watched chick flicks, ate more, shopped more and slept enough.  It was a great time for me.  My adoring hubby on the other hand suffered the effects of eating out most meals for lunch and dinner.  He rarely eats out at lunch as I always prepare enough dinner for him to pack leftovers for his noon day meal.  He is also completely spoiled to home cooked meals most nights.  For the week I was away he apparently missed the “homecookin”.

When I returned home one of the first things he asked me was if I could whip up more soup while winter is still upon us.  Making soup is such a simple task I was happy to oblige his request.  Winter squash is one of his favorites and I knew it would pair well with honey in a soup.  I used a darker honey for roasting the squash and carrots and a lighter wildflower honey to drizzle over the warm soup.

While old man winter is still rearing his frozen head, put on a pot of soup and serve up some homemade goodness.  You just might make someone happy!

Enjoy!

Curried Butternut Squash & Carrot SoupIngredients:2 1/2 pounds butternut squash, cubed  (I cheat and buy the pre-chopped)6 carrots, peeled and chopped4 tablespoons grape seed oil1 tablespoon curry powder2 tablespoons dark honey1 clove garlic, peeled and minced1 1inch piece of fresh ginger, peeled and minced1 yellow onion, chopped2 tablespoons Asian chili sauce4 cups vegetable stockSea salt and freshly ground black pepper

Directions:Preheat oven to 375*.  

In a large bowl toss the squash and carrots with 2 tablespoons of oil, curry powder, honey, garlic, ginger and chili sauce. Spread the mixture onto a heavy jelly roll pan and roast for 15-20 minutes in the preheated oven.

Meanwhile heat the remaining oil in a heavy saucepan or stock pot and add the onion, cook over low heat for about 20 minutes until onion is soft and translucent.

When vegetables are ready to come out of the oven, remove and add to the onions.  Add stock and salt and pepper.  Bring to a simmer and simmer for about 15 minutes or until all vegetables are tender.  Remove pot from burner. Using a handheld blender partially purée the soup, leaving some vegetable chunks for texture.  

Serve the soup with a drizzle of honey, a pinch of chile powder and a twist of fresh ground black pepper.