Ginger Curried Butternut Squash Soup

Ginger Curried Butternut Squash Soup

I have a thing for winter squash and Butternut Squash is at the top of the list.  The amazing thing about this Ginger Curried Butternut Squash Soup is not only how great it tastes but that it virtually makes itself.

Ginger Curried Butternut Squash Soup
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ginger Curried Butternut Squash Soup
Votes: 0
Rating: 0
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat the olive oil in a large cast iron Dutch oven over medium high heat. Add onions, garlic, and ginger. Cook onions until slightly translucent. Add butternut squash, curry powder, and kosher salt to the pot. Stir until butternut squash is thoroughly coated with curry. Pour in the low sodium chicken stock. Cover and simmer for about 30 minutes or until the squash has the desired tenderness. Allow the soup to remain in the pot for about 15-20 minutes to rest and cool slightly. Then use a hand immersion blender to blend the soup until smooth. Serve with warm, crusty bread.
Recipe Notes

Garnish with plain Greek yogurt, sour cream, fresh herbs, or little slivers of green onions.

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Texas Hash

Final product
Final product

Texas Hash
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This recipe is a embellished version of the recipe that I grew up eating. My mother made this fairly often for us as children and more times than not, it was served with a slice of bread covered with butter and sweet tea to wash it all down. If you are a Southerner, you understand. It is a simple recipe that can be made in a short amount of time and can "Feed an Army" especially one that is on a budget. I have made this recipe quite a lot over the years and have used all kinds of ground meats including turkey and venison. Texas Hash is made to be spicy so if you do not like the amount of heat, you can always adjust the seasoning to your liking.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Texas Hash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
This recipe is a embellished version of the recipe that I grew up eating. My mother made this fairly often for us as children and more times than not, it was served with a slice of bread covered with butter and sweet tea to wash it all down. If you are a Southerner, you understand. It is a simple recipe that can be made in a short amount of time and can "Feed an Army" especially one that is on a budget. I have made this recipe quite a lot over the years and have used all kinds of ground meats including turkey and venison. Texas Hash is made to be spicy so if you do not like the amount of heat, you can always adjust the seasoning to your liking.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Prepare your all of the ingredients.
  2. Using a Dutch Oven, sauté the onions, garlic, and celery in the jalapeno infused olive oil until translucent. Add the ground beef. Cook until browned. (If you cannot find jalapeno infused oil, just use plain extra virgin olive oil. I made my own infused oil.)
  3. Add the remaining ingredients to the Dutch Oven pan. Tomatoes, frozen mixed veggies, rice, Worcestershire sauce, Cajun seasoning, and chicken stock.
  4. Stir all ingredients together and allow to simmer for about 15-20 minutes on medium low with the lid on, until all liquid has been evaporated and the rice is tender.
  5. This is what your Hash should look like once it is done.
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