#44

Butternut Squash Soup

I used this recipe from the Foodnetwork website as a guide for the soup.  I skipped the whole olive oil and shallots, and stuck the cut and seeded butternut squash with olive oil rubbed on it in the oven at 350° for about 50 minutes, cut side down.  Once that was done, I used a quart of organic low-sodium vegetable broth and heated that with the cooled butternut squash.  I didn't have curry powder so I mixed up my own: ground cumin, red chili powder, nutmeg and cardamom powder.  I added the spices to the pot and simmer for 10 minutes or so.  Since I started this late, I poured the soup into containers and stuck them in the fridge until I was able to blend the soup (as the butternut squash was still somewhat chunky). 

I had the soup for dinner tonight and it's not that filling; I think I need to make some grilled cheese to fill myself up.