What can I say…..I am a true homebody. I love to travel, but there is something so special about being in your own home, eating your own food, and playing by your own rules. My rules mainly consist of butter and plenty of wine. And man does it feel good to indulge in both!
After 4 days of eating out, I couldn’t wait to get back into the kitchen. And since we have been eating a lot of heavy food since Thanksgiving, I thought something light would hit the spot. Turns out… I was right. There is nothing a light butternut squash soup can’t cure.
Okay, a side of goat cheese crostini is a must. But this is still a light meal, with a ton of flavor!
I added curry powder to my butternut squash soup which turned out wonderfully. I am telling you, this is a MUST ingredient in the soup. I don’t think I have ever used curry powder with my butternut squash soup before, so this was exciting! Try it out, it adds a nice kick. Also, the goat cheese crostini complimented the meal very nicely.
3 cups of cubed butternut squash
1 large onion chopped
1/2 cup butter (or more as desired)
6 cups chicken broth
SECRET INGREDIENT……….CURRY POWDER!!! 2 TBS OF CURRY POWDER!!! YUM!
A dash of cumin
A dash of paprika
A dash of salt
Directions: Saute your onion in 1/2 cup of butter. Add the butternut squash and chicken broth. Add your spices. Bring to a boil. Once everything comes to a boil scoop out the squash. Puree in a food processor. Then add the mixture back to the broth. Stir and serve hot.
Goat cheese Crostini:
1 baguette of bread
Herbs of Provence
Cut your bread into 1 inch slices
sprinkle with olive oil
smear on goat cheese
sprinkle herbs of Provence
Bake at 475 for 8 minutes, or until golden brown. Enjoy!