A new spin on an old favorite.
Courtesy of Allergic Living and Chef Simon Clarke
- 2 small butternut squash, halved lengthwise and seeded
- 2 tbsp (30 mL) olive oil
- 1 leek, halved lengthwise, washed, diced
- 1 sweet onion, diced
- 2 cloves garlic, diced
- 1½ to 2 tbsp (20 to 30 mL) curry paste (gluten-free brand)
- 5 cups (1.2 L) chicken or vegetable stock (gluten-free brand)
- 1½ cups (350 mL) apple juice
- Pinch salt and pepper
- 20 leaves of fresh sage
Heat oven to 375° F. Lay squash halves onto a baking sheet, cut side down. Cook for 40 minutes or until cooked through.
In a large soup pot, heat olive oil over medium-high heat. Add leek, onion and garlic. Sauté 3-4 minutes, stirring.
Add curry paste and cook a further 2 minutes.
Scoop out squash flesh, add to soup pot, along with stock and apple juice. Add salt and pepper. Bring to a boil, then simmer 20-25 minutes.
In batches, purée soup in a blender until smooth. Adjust seasonings if needed.
Serve with briefly fried sage leaves and toasted fresh bread.