Butternut Squash Soup

Tried it: NOT YET...


Butternut Squash Soup
Ingredients:

Butternut squash
Canola oil
Curry
Tumeric
Cinnamon
Celery
Onions
Carrots
White wine
Water or chicken broth
Cream
Apple cider vinegar
Roasted pumpkin seeds

Preparation:

• Peel & cube butternut squash
• Toss in canola oil, curry, tumeric, & cinnamon
• Roast until golden brown & soft
• While roasting: chop celery, onions, carrots. Sweat in oil until soft - don't brown.
• Deglaze with white wine, add water or chicken broth to cover
• When sqush & veggies are finished, mix together in pan
• Blend with stick blender (emulsifier)
• Simmer 20-25 minutes
• Remove from heat
• Add cream & blend again
• When ready to serve, add apple cider vinegar, blend & serve
• Top with roasted pumpkin seeds