Hot Madras Curry Butternut Squash Soup
(courtesy of Dani Harris and Jerry Dugan of Red Rock Hounds. Serves 4 to 6)
1 butternut squash
1 onion, white
1 bunch celery
½ pack (6 ounces) turkey bacon
1 tablespoon garlic, minced
2 tablespoons hot Madras curry powder
1 32-ounce box low-sodium chicken broth
1 bunch of chives
Sour cream (optional)
Salt and pepper, to taste
Poke squash with fork on each side. Then microwave squash for 3 minutes or until soft enough to cut lengthwise. Then bake or broil until slightly browned and soft. Chop onion, celery, bacon, and garlic.
In large stockpot coat bottom with olive oil, add chopped onion, celery, bacon, and garlic. Add curry powder, salt, pepper, and stir until all ingredients are coated and yummy looking. Use spoon and fork to scoop out squash, discard skin. Add squash to pot and stir. Add chicken broth and cook covered for 20 minutes. Use immersion blender to blend to desired consistency. A blender will work as well; it’s just messier. Serve with chopped chives and bread. Add dollop of sour cream, if desired.