Beans and Toast

Squash is a hilarious word when you think about it.  The butternut squash is actually related to the gourd family, an even funnier word.  Why not impress your friends with these puns;

• Oh my Gourd
• The pen is mightier than the Gourd
• You’d butternut f*&k up this recipe

I could go on all day, and I encourage you to comment with your own, but what’s even funnier is adding cream and spices and calling it a meal.

By the way, this soup has absolutely nothing to do in any way with the recipe over at FoodPads.

Ingredients

• 1 butternut squash
• 3 tbsp olive oil
• 1 tbsp salt
• 1 tbsp garlic powder
• 1 tsp cayenne
• 3 tbsp butter
• 3 shallots, diced
• 3 garlic, cloves, smashed and diced
• 2 tbsp curry powder
• 6 cups chicken broth
• salt
• white pepper
• 1 cup heavy cream cream (and a few drops for garnish)
• chives, chopped for garnish

Directions

Preheat the oven to 350. Peel and cube that squash, and toss it in a bowl with the olive oil, garlic powder, salt and cayenne. Lay that out on a baking sheet and bake for 20 minutes, until soft. Turn the oven to broil and cook for 5-10 minutes. Keep a close eye, you just want to get a bit of colour on the tops.

Heat up a saucepan, add the butter to melt, then add shallot and saute for 2 mins. Add garlic and curry for 1 more. Add the squash and mix thoroughly. Add the broth and bring to a boil, then lower to a simmer, cover for 20 minutes. Grab a hand blender and make everything real smooth. Add cream, stir. Test for salt and pepper (use white, the flavour works better). Add to a bowl for eating. Garnish with a touch of cream and some chives.