Butternut Squash Soup Recipe (take 2)

Butternut Squash Soup Recipe

base:
finely chopped
-garlic (I used one giant clove)
-onion (I used half a medium)
-pepper (I used one spicy and one red bell)
1 tbs olive oil

seasoning:
1 tbs yellow curry powder
2 tsp Bragg's Liquid Aminoes
1 tsp Vegebase
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp cardamom
couple of tbs of water

soup:
3 med butternut squashes, peeled and chopped about 1x.5.x.5 kinda cubes
2 med parsnips, chopped half coins
1 apple, peeled and chopped
enough water to cover the vegetable in the pot, about 2-3 qts

garnish: 2 tbs finely chopped fresh dill

In large saucepan over med high heat add olive oil, when just hot, add the base veggies. Just before browning, add the seasoning and about a tbs of water. Stir well. Let the base veggies "soak in" the spices. (Everything turns yellowish and crinkles a smidge.) Don't let anything burn, just get it very hot. After about 5 minutes add the soup ingredients. Stir very well. Cover, bring to a boil, simmer until squash is tender. Remove about 2/3 of the soup and puree it. Add all back in and the dill garnish. Stir well and sit for a bit before serving.

This recipe is very "squashy" compared to the previous one, which had more notes of flavors (fennel, potato, corn, etc).

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