This week's Craving Ellie in My Belly recipe was Curried Butternut Squash Soup. It was chosen by Meet Me in the Kitchen. I love butternut squash soup so I was eager to try Ellie's spin on it. I made it tonight, not intentionally for dinner but wound up making it dinner. It was so easy to make, and all I had to buy for it was the squash and an extra can of chicken broth!
How did it turn out? Good! Fortunately I love spicy food, so the level of curry wasn't too much for me. If I make it again, I think I'll cut back on the curry powder, or maybe use a sweet curry instead. The other thing I would do differently is not use the emulsion blender to puree it. It would have been less trouble, and faster, to do it in batches in the food processor.
In order to turn it into dinner, I added some leftover roasted vegetables and a small dollop of fat free sour cream. Even with those additions, it was still very spicy. That's the photo I'm posting, because on its own, this soup was brown in a bowl.