Football! Week 8 – My Version of Butternut Squash Soup
Week 7 was a fairly easy week to pick games, with the only surprises being the Jets beating San Diego, and Baltimore’s crappy showing against Jacksonville. Had those games gone as expected, I would’ve picked all 13 games correctly. The butternut squash threw me for a loop because it was a beyotch to spin like the other victims that came before it. Nevertheless, the result was still the same – the food was toast. Actually, soup if you want to get technical about it.
Butternut Squash Soup
There’s 843 thousand recipes for this out there, and they’re really prevalent now as butternut squash is in season. I’m sure this recipe is out there in some form, but it’s completely mine. Rather than the usual seasonings of nutmeg, cinnamon, etc. I opted for curry flavor and some star anise. Enjoy!
– butternut squash, peeled and cut in 1-inch cubes
– 4 Tablespoons butter
– 1 Tablespoon olive oil
– large onion, chopped
– 2 cloves of garlic, chopped
– 1 tsp fresh grated ginger
– 3-4 star anise
– 2 teaspoons curry powder
– ½ teaspoon white pepper
– 4 cups, low-sodium chicken broth
– 2 cups water
– plain greek yogurt
– some finely grated lemon zest
1 – Heat butter and oil in a large dutch oven over medium heat
2 – Sautee garlic, ginger, onion, and star anise until onions are translucent, about 5-7 minutes
3 – Add curry powder and white pepper and toss with onion mixture for about 45 seconds
4 – Add squash and toss to coat
5 – Add broth and water and bring to a boil. Reduce heat and simmer for 45 minutes.
6 – When squash is tender, remove from heat and let cool down
7 – Puree with a stick blender in the pot or transfer to blender and puree in batches
8 – Serve hot with a dollop of greek yogurt and lemon zest
Week 8 Picks
This week is going to be tough for me as the Chicago Bears are on a bye week, and I don’t care about other teams. Therefore, I really don’t give a rat’s ass about any other games. But I do care about you and I know how all three of you are interested in my picks. This week’s guest picker is a Pineapple.
Doesn’t “Aloha” also mean “goodbye” in Hawaii? If so, based on her awful picks here, we’re going to be saying it soon…
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4 comments on “Football! Week 8 – My Version of Butternut Squash Soup”
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wine century
Doppel Member, Baby!
That sounds like a good rendition, I’ll have to try it. Curry is a great flavor booster for soups; one of my favorites to make is lentil soup with curry. Also like the idea of star anise, and that there is no cream in it. Thanks for posting.
Truth be told, it needed cream… which is why I added the Greek yogurt part
I never would think to put in yogurt. I have a recipe on my blog using roasted butternut squash and I love the flavor of it. So many ways to make it!
Thanks, will take a peek!