October 28, 2014

Curried Butternut Squash Soup & The 52 New Foods Challenge {Giveaway}

52 new foods

A couple of years ago I shared a nice chat I had with Jennifer Tyler Lee regarding her genius kids toy, Crunch-a-Color. Since then Jennifer has written a new cookbook and it is being released this season. It is called The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, and it keeps with her theme of finding great ways to get your kids to try new, healthy foods. Each week she encourages kids to pick a new food to try and provides some great family-friendly ways to prepare it.

Curried Butternut Squash Soup

While I don’t know if I could partake in this challenge all year long, I was happy to give it a try at home. Since squash is in season my daughter chose butternut squash as her challenge food. She doesn’t eat it much but wanted to give it another try. I used the butternut squash soup recipe in this book as a jumping off point and then added a little curry powder for extra flavor. My kids were hesitant about it at first, but then came around to really enjoy it. Success!

This book is an excellent resource for anyone looking to break picky eaters out a rut, or find new seasonal recipes everyone will love. It challenges and excites everyone to get in the kitchen and have some fun exploring new, interesting eating ideas.

To get everyone excited about trying new foods this year I am thrilled to be giving away one copy of this book. Here is how to enter:

1) Leave a comment about a new, seasonal food you’d like to eat more frequently or learn how to prepare.

2) Contest runs from October 28th at 7:00am through November 4th at 7:00am ET. Check out the November 7th newsletter to see if you are the winner.

Curried Butternut Squash Soup

Yield: 6 - 8 servings

adapted from The 52 New Foods Challenge by Jennifer Tyler Lee

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Ingredients

  • 1 large butternut squash
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 cups low-sodium chicken broth
  • kosher salt
  • 1 teaspoon curry powder
  • Parmesan cheese for garnish

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the squash in half and remove the seeds and strings. Place the squash face down on the baking sheet and bake for 30 minutes, or until the flesh can be easily pierced with a fork. Allow the squash to cool while you prepare the soup.
  2. In a large soup pot add the olive oil and onion. Simmer for about 3 minutes, or until the onion softens completely. Then, scoop the cooled squash flesh out of the squash and into the pot and pour in the broth. Add the salt and curry powder. Use an immersion blender to carefully puree the soup until completely smooth. Then simmer the soup for about 10 minutes to thicken slightly. Serve in individual bowls garnished with finely grated Parmesan cheese.
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