Autumn favorites

Roasted Butternut Squash Soup with Popcorn

Roasting the squash gives this soup a delightful sweetness, accentuated by a hint of freshly squeezed orange juice.
1 butternut squash
1 medium onion, chopped
3 cloves garlic, smashed or chopped
2 teaspoons mild curry powder 
4 cups vegetable broth
couple dashes of Sea Salt, Cracked Pepper and Cumin, to taste.
dash cayenne pepper (optional)
juice of one orange (or 1/2 cup orange juice)

1 tsp olive oil

1 tsp sesame oil

1/3 cup popcorn kernals

garlic salt

Preheat oven to 400 F. Cut the butternut in half lengthwise, and scrape out the seeds. Spray or rub a rectangular baking dish with oil (lightly) and place the squash in it cut-side down. Put the squash into the oven and roast for 20-30 minutes, or until the squash can be easily pierced with a fork.

Allow the squash to cool until it’s easy to handle, and scrape the flesh out of the skin and into a bowl. Use a fork or masher to mash it a little.

In a large saucepan, sauté the onion in a little olive oil until it is translucent. Add the garlic and cook for about 3 more minutes, adding oil or water as necessary. Add the squash to the pan along with the curry powder and the vegetable broth. Using a hand blender, blend the soup to a smooth puree. (Or, if you don’t have a hand blender, puree the soup in your blender in batches.) Reduce the heat to low, and cook for about 15 minutes.

In a seperate saucepan, add the popcorn kernals and olive/sesame oils to the pan, cover with lid and turn heat to medium high. Gently shake the pan until all the kernals have popped, sprinkle with garlic salt. 

Taste for seasoning, and add salt, pepper, cumin and cayenne, and additional curry powder as needed. Cover and allow the soup to simmer. Add the orange juice, cook for 5 more minutes and serve with the popcorn.