New Flavors + Butternut Squash Soup Recipe

Lately, I have been longing for new flavors. We consider ourselves to be fairly adventurous eaters. We like raw oysters, curry, cilantro, rare steak. My husband doesn't turn his nose up to meatless meals. But oh man have I been in a rut with my cooking! I've been desperate for inspiration.

I mentioned in another blog post that I read this book, Dinner a Love Story by Jenny Rosenstrach. Everyone of her recipes intrigued me. They are just adventurous enough for my cooking/eating style without being too intimidating. Last night I made her butternut squash soup. I loved it. Both of my children enjoyed it too. Capt. Steve was out with some friends, so he did not partake. But I'm calling this one a keeper.

Recipe adapted from Jenny Rosenstrach

1 onion
olive oil
fresh thyme leaves
salt
pepper

1 teaspoon curry powder
pinch of cayenne pepper

1 butternut squash, peeled and chopped (I used pre-cut Costco squash to save time)
2 apples, peeled cored and chopped

chicken broth

Chop onion and brown in olive oil. Add thyme, salt, pepper, cayenne pepper, and curry to taste. (Note: The original recipe calls for a tablespoon of curry. That was too much for my taste so I opted for a teaspoon. My advice is go easy on the spices. You can always add more at the end.)

Add cut up squash and apple to pot. Cover with chicken broth. Bring to a boil for 30ish minutes. Puree' soup with immersion blender or regular blender. Add broth to bring to desired consistency.

Top with sour cream or goat cheese crumbles. 

Serve with some yummy bread for dipping