Monday, April 5, 2010

Tuesday: Curried Butternut Squash Soup with Pumpkin Biscuits and Orange-Honey Butter

 My family loves butternut squash soup, and this Ellie Krieger one is the best recipe I have found and it is super easy to make. I think it even tastes better the next day! Pair it with a fresh mixed salad and yummy pumpkin biscuits with Orange-Honey butter, and you will have a very satisfying meal. Enjoy! 


Recipe

1 TB canola oil

1 medium onion, chopped (should make about 2 cups)

2 cloves garlic, minced

1 (2 1/2 lb)butternut squash, peeled, seeded and cut into 1 inch cubes (see directions below)

6 cups of low-sodium chicken or vegetable broth

1 TB plus 2 tsp curry powder

1/2 tsp salt plus more to taste

2 TB honey

4 tsp low fat plain yogurt



1. Heat oil over medium heat in a 6 quart stockpot or dutch oven. Add onions and garlic and saute until soft but not brown, about 6-7 minutes. Add squash, broth, curry powder and salt. Bring to a boil. Reduce heat and simmer until squash is tender, about 12-15 minutes.
2. Remove from heat and stir in honey. Puree with an immersion blender or in batches in a blender until smooth. Season with salt to taste.
3. Lade into serving bowls and add a dollop of yogurt. Serve with biscuits and salad. 


Quarter butternut squash and spoon the seeds out.


Peel skin with vegetable peeler. 

 

Cut butternut squash into strips. 




Cut strips into bite sized or 1 inch pieces. 



Pumpkin Biscuits

  2 cups all-purpose flour
3 TB sugar or honey

2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup fat-free or low-fat buttermilk (Don't have buttermilk on hand? Replace with 1 TB of white vinegar and 1 cup of milk or 1 TB lemon juice with 1 cup milk)
1/2 cup canned pumpkin (freeze the rest to use another time)
Cooking spray


1. Preheat oven to 450 degrees.

2. Lightly spoon flour into measuring cups, level with knife. Combine flour and next 6 ingredients (flour through nutmeg)
3. Cut chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Combine buttermilk and pumpkin; add flour mixture, stirring until just moist. Turn dough onto a lightly floured surface (like cutting board). Pat dough into about 1/2 " thickness. Note: Dough will be SUPER sticky. Flour or wet your hands if the batter sticks to your hands. 
5. Cut into about 12 biscuits with a 2 1/2 " biscuit cutter (I used a glass dipped in flour so it wouldn't be too sticky). Use metal spatula to place biscuits on baking sheet coated with cooking spray.
6. Bake at 450 degrees for 11 minutes until golden. Serve warm with Orange-Honey butter.





Orange-Honey Butter

 1/2 cup soft butter
1/2 cup honey

1/2 TB orange rind


1. Mix all ingredients well in a small bowl.



-------------------------

Who likes to change it up?

~Try acorn squash instead of butternut squash.
~Add 1/4- 1/2 tsp ground ginger to give it a little kick.

~Add roasted pumpkin seeds as a yummy topping.

~Use low-fat sour cream instead of yogurt.


2 comments:

Marie said...

The pumpkin buscuits and teh orange-honey butter sound delicious! Is it weird if I make those without the soup? :)

The Rhodes Family said...

Definitely not! They are super yummy. Be ready to get your fingers sticky though. That is one sticky dough, but they taste great, especially when they are nice and warm.

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