Here is the savory cinnamon dish as promised! I think it is just in time with all the stormy weather we have been having. This is a great way to warm up from the inside out and get a healthy serving of vegetables… always needed after a holiday, right?I was able to sneak home for the weekend and it was delightful being with family and seeing some old friends:-) My mom was excited to take advantage of my cooking and had me make a few things for her. When I told her that I wanted to make butternut squash soup she got excited and told me she had an amazing recipe I should use. She was right… it tasted amazing. She got her recipe from a friend and personal trainer. You can look her up at Forever Fit San Diego. I love getting to participate in her programs whenever I am home for a visit and I am grateful she let me share her recipe with you!This recipe is mainly the butternut squash and broth (naturally) but it also has celery and leeks. I have never personally cooked with leeks and I was surprised by how beautiful sliced leeks are… I might have to try cooking with them more often!There is also some curry powder which adds a nice little flavor kick with the salt, pepper and of course our cinnamon. Once the soup is ready and cooled enough to eat I like to pair it with a little protein. This can be greek yogurt, nuts, eggs or a little meat. I also like adding a little dash of cinnamon on top… it looks so pretty and a little more cinnamon is always a good thing in my book:-)
Butternut Squash Soup
3 celery stalks
1 C leeks (bulb and lower leaf-portion)
½ T olive oil
1 T curry powder
6 C butternut squash, cubed
4 C broth
2 bay leaves
¾ t cinnamon
- Heat oil in a pan over medium heat.
- Add leeks and celery and cook for 4 minutes or until soft. Add curry and cook for another minute.
- Add squash, broth, bay leaves, cinnamon, salt and pepper and bring to a boil.
- Reduce heat to medium low, partially cover and simmer for 15 minutes.
- Remove bay leaves and puree soup in blender, food processor or with a hand held braun.