Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, curry butternut squash soup with cayenne-roasted butternut squash seeds. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have curry butternut squash soup with cayenne-roasted butternut squash seeds using 14 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds:

1. Make ready Soup:
2. Get extra-virgin olive oil
3. Take medium onion, chopped
4. Take Granny Smith apple, peeled, cored, and chopped
5. Take large red bell pepper, seeded and chopped
6. Prepare medium butternut squash (about 2 lbs), peeled, seeded, and cut in 1" squares, seeds reserved
7. Make ready low-sodium vegetable broth
8. Take fresh thyme
9. Make ready bay leaf
10. Prepare curry powder
11. Prepare Cayenne-Roasted Butternut Squash Seeds:
12. Prepare Reserved butternut squash seeds, rinsed and patted dry
13. Prepare Extra-virgin olive oil
14. Prepare cayenne pepper, or to taste

Steps to make Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds:

1. To make the soup: IN a 4-quart stockpot, heat the olive oil on medium-high heat. Add the onion and cook for 5-7 minutes, or until translucent. Add the apple and red bell pepper and cook for an additional 2-3 minutes. Add the squash, vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 15-20 minutes, or until the squash is fork-tender.
2. Remove the bay leaf and thyme sprigs and add the curry powder. Transfer the soup to a blender or food processor. Blend until smooth (or until the desired consistency is attained). Pour the soup into bowls and top with 2 tablespoons Cayenne-Roasted Butternut Squash Seeds.
3. To make the seeds: While the soup is simmering, preheat the oven to 275 degrees F. In a bowl, toss the butternut squash seeds with the olive oil to coat and sprinkle with the cayenne. Spread the seed in a thin, even layer on a baking sheet lined with parchment paper. Bake for 15 minutes. Remove from the oven and allow to cool.

So that’s going to wrap it up with this exceptional food curry butternut squash soup with cayenne-roasted butternut squash seeds recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!