Up until a few years ago, I hadn’t ventured into the world of cooking with Butternut Squash. Once I finally walked through the Butternut door, I never looked back.
In Australia or New Zealand, the Butternut Squash is known as Butternut Pumpkin, and is used interchangeably with other varieties of pumpkin. In South Africa, this winter squash is commonly used for soup or grilled whole (yum.)
Each fall, we pick out a few luscious looking butternut squash, and look forward to roasting them or making a delectable soup with them. I just might try grilling one this year. But first, this…
Not only is the Butternut Squash chock full of nutrients, vitamins, and fiber, but it is absolutely delish! It is sweet, rustic, and richly smooth in texture. We often roast it straight up and enjoy it au natural, for a totally healthy and tasty side dish.
Butternut squash doesn’t need a whole lot of other ingredients to make it taste great, since its natural flavor is already fantastic.
But who doesn’t love a little curry?
A bit of aromatic curry takes this butternut squash soup a notch above and beyond.
This Curry Butternut Squash soup not only gets amped up with curry, but it also gets special treatment with the addition of roasted garlic. If you’ve never tried roasting garlic, here’s how. Roasted garlic is super easy and wonderfully versatile…we use it in countless yummy ways.
This Curry Butternut Squash Soup is awesome for these chilly evenings at home with family. It’s the perfect starter for a fall/winter dinner with friends.
Source: Chew Out Loud, adapted from Bon Apetit