Curried Butternut Squash Soup

I happened to have a butternut squash lying around and a bit of extra time at lunch so I made a quick soup. I love this butternut squash recipe from Ellie Krieger – super easy, only a few ingredients, and it is ready so fast!

I also had some bread on the verge of going stale so I made a quick batch of homemade croutons – simply cubed the bread, tossed with some herbs de province and olive oil, and baked in the oven at 250 degrees for around 20 minutes.

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped (about 2 cups)
• 2 cloves garlic, minced
• 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
• 6 cups low-sodium vegetable broth
• 1 tablespoon plus 2 teaspoons curry powder
• 1/2 teaspoon salt, plus more, to taste
• 2 tablespoons honey (optional for the non-Vegans out there) 

Directions

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.