Thanks for your replies everyone!! I ended up doing what grrlscout suggested and went ahead and added the bay leaves. However, I only added the equivalent of 1/2 of a bay leaf. DH & I just loved this soup!! It was really good and very filling. It made much more for us than the 4 servings. I have about 4-5 cups left for the freezer. (I'm thinking of serving this as a first course for Thanksgiving.)
DH, who is also known as "MR. Gottahavemeat Witheverymeal" guy really loved it. I served the soup with a simple green salad and .....Ooooops (Shhhhh) cheese biscuits (please don't kick me off the site!! (and P.S. I should have added wheat germ to the cheese biscuits & didn't think about it because I was too freaked about the bay leaves
LOL). Like I said, it is a really filling soup. DS didn't care for it and I think it may have been the curry seasoning. He usually LOVES squash & butternut squash was his favorite baby food.
Below is the recipe (I have posted it here before). The only thing that I did differently were the bay leaves, I added 1 large whole carrot (chopped) and 1 TBSP of brown sugar. When I test tasted it, it just seemed to NEED the carrot & bit of brown sugar.
SHAPE Oct 2004 magazine, page 186, has a recipe for "
Curried Butternut Squash Soup" that really sounds so good!
Serves 4
Prep time: 15 min
Cook time: 20 min
2 tsp olive oil
1 cup diced onion
2 celery stalks, chopped
1 tbsp curry powder
4 cups reduced-sodium vegetable or chicken broth
2 butternut squash (about 2 lbs each), peeled, seeded and chopped into 2-inch cubes
2 bay leaves
1/2 tsp salt
1/4 tsp ground black pepper
4 tbsp fat-free sour cream
4 tsp chopped fresh chives
Heat oil in a large stockpot over medium-high heat. Add onion and celery and cook 4 min., until soft. Add curry powder and cook 1 min., until curry is fragrant. Add broth, squash, bay leaves, salt & pepper and bring to boil. Reduce heat to medium-low, partially cover & simmer 15 min., until squash is fork-tender.
Remove bay leaves and, working in batches, puree' soup in a blender or food processor. Ladle soup into bowls and top each serving with 1 tbsp sour cream and 1 tsp chives.
Nutrition Score per serving of 1 1/2 cups:
195 calories, 12%fat (3g;, less than 1g saturated), 76% carbs (37g), 12% protein (6g), 12g fiber, 171 mg calcium, 3 mg iron, 783 mg sodium.
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