How to Make Award-winning Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, How to Prepare Favorite Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can have Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds using 14 ingredients and 3 steps. Here is how you cook it.

Per soup serving: 171 calories, 9 g fat, 0 mg cholesterol, 146 mg sodium, 409 mg potassium, 23 g carbohydrates (3 g sugar), 1 g fibre, 6 g protein. Per squash seed serving: 125 calories, 5 g fat, 0 mg cholesterol, 5 mg sodium, 257 mg potassium, 15 g carbohydrates (0 g sugar), 5 g fibre, 6 g protein

Ingredients and spices that need to be Prepare to make Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds:

1. Soup:
2. 1/4 c extra-virgin olive oil
3. 1 medium onion, chopped
4. 1 Granny Smith apple, peeled, cored, and chopped
5. 1 large red bell pepper, seeded and chopped
6. 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut in 1" squares, seeds reserved
7. 6 c low-sodium vegetable broth
8. 2 sprigs fresh thyme
9. 1 bay leaf
10. 1 tsp curry powder
11. Cayenne-Roasted Butternut Squash Seeds:
12. Reserved butternut squash seeds, rinsed and patted dry
13. Extra-virgin olive oil
14. 1/2 tsp cayenne pepper, or to taste

Instructions to make to make Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds

1. To make the soup: IN a 4-quart stockpot, heat the olive oil on medium-high heat. Add the onion and cook for 5-7 minutes, or until translucent. Add the apple and red bell pepper and cook for an additional 2-3 minutes. Add the squash, vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 15-20 minutes, or until the squash is fork-tender.
2. Remove the bay leaf and thyme sprigs and add the curry powder. Transfer the soup to a blender or food processor. Blend until smooth (or until the desired consistency is attained). Pour the soup into bowls and top with 2 tablespoons Cayenne-Roasted Butternut Squash Seeds.
3. To make the seeds: While the soup is simmering, preheat the oven to 275 degrees F. In a bowl, toss the butternut squash seeds with the olive oil to coat and sprinkle with the cayenne. Spread the seed in a thin, even layer on a baking sheet lined with parchment paper. Bake for 15 minutes. Remove from the oven and allow to cool.

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