49
WINTER
2016
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QUICK
&
Corynn Fowler writes a foodblogcalledNourishedbyCorynn. Please visit her at
What to do
...
1. Peel and coarsely chop the onions and garlic. Sauté them in a large soup pot on low
heat with butter until fragrant and translucent.
2. Peel, seed, and cube the squash, then add it to the soup pot to sauté for 3-5minutes
with the salt, pepper and curry powder.
3. Add about 2 cups of water to the soup pot (or just enough to cover the squash) and
bring it to a boil. Reduce to a simmer and cook for about 25minutes with the lid off.
4. When the squash is soft and easily piercedwith a fork, transfer the soup to a
blender and puree until smooth. Seasonwithmore salt, pepper, and curry to taste.
5. Tomake the croutons, heat the oven to 350°.
6. Cut the dark rye bread into cubes and toss with enough olive oil, salt, and pepper to
lightly coat the bread.
7. Spread the croutons out on a baking sheet and bake for around 15minutes, or until
the croutons are crunchy on the outside.
8. Serve the soupwith a dollop of goats ‘cheese, fresh chives, and croutons on top.
Butternut Squash
Soup
with
Dark Rye
Croutons...
What you need
...
• 1 Butternut squash
• 1 Large onion
• 3-4 Cloves of garlic
• 2 Tbsp butter
• 2 Cups of water
• 1 Tsp salt
• 1 Tsp pepper
• 1 Tbsp curry powder
• 3 Slices of dark rye bread
• Olive oil
• Salt and pepper
