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Old 04-07-2010, 07:06 PM   #1
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Roasted Curried Butternut Squash Soup

I had this squash that I needed to use and came up with this.
I hope you like this I love LOVE this soup...while butternuts are a little carby it is well worth it!

One Medium Butternut Squash peeled and chopped
6 c chicken stock
1/2 c whipping cream
1 t cumin
1 t cardamom
1/2 t ginger
1/2 t paprika
1/2 t cayenne
s & p to taste.

Place squash on a pan drizzle with EVOO and sea salt roast at 400 degrees
for 40 minutes until slightly carmelized.

Add to all other ingredients in a vita mix (blender) or use a stick blender in a pot and enjoy! :blush:
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Old 04-08-2010, 08:21 PM   #2
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I didn't want something that carby, so I made a somewhat similar soup using yellow summer squash. Not bad. I added a half teaspoon of DaVinci Caramel sugar free syrup to emulate the roasted flavor, since roasting the summer squash that long just reduces it to mush. I also added 2 tablespoons chinese rice wine, which is rather like a dry sherry, for similar flavor notes.

I wouldn't call that spice combo "curried" exactly. The heavy cardamom was very good though.
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Old 04-08-2010, 09:57 PM   #3
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That sounds good to me! Have you ever added some spicy sausage? I had something similar at a resturant here, could not believe how good it was.

Thanks!!
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Old 04-08-2010, 10:01 PM   #4
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MMM.... chorizo would be perfect to turn it into a meal thanx snowangel...
RavenRose, thanx for the idea of using a different squash I will try it.
The cardamom is my fave!
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