Butternut squash can be easily grown, purchased whole or processed and frozen in a package    If time permits, preheat an oven at 375F and take a butternut squash and slice it in half – scoop out the seeds and excess growth   lightly oil the face of each half and place on a baking sheet in the oven    let the butternut squash bake until the flesh has softened    Remove and scoop the softened butternut squash clean from the rind and place in a bowl on the side    Heat 1 1/2 Tbsp of cold pressed virgin olive oil in a saucepan over medium heat    Add one diced onion, 3 minced garlic cloves and saute for 6 – 7 minutes    Add 1 Tbsp curry powder, 1 Tbsp brown sugar, 1/2 tsp ground cumin and 1/8 tsp cayenne pepper to the saucepan along with the softened butternut squash    Saute for about one minute    Add 4 cups of low fat reduced sodium chicken broth to the pan and bring to a boil    Lower the heat and simmer for about 10 minutes    Add in 1/4 cup of half and half, 1/2 tsp salt  and 1/4 tsp freshly ground black pepper    Stir the soup until it has all blended together    You may want to garnish it with some seeds or nuts such as 1/4 cup of toasted chopped pistachio nuts    Serve warm with a piece of baguette bread

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