Curried Butternut Squash Soup
I've made countless batches of butternut squash soup. While it's always delicious, I grew bored with the same old recipe. So I decided to literally spice things up. This recipe follows the same basic process for most squash soups but then takes a left turn with the addition of things like curry, garam masala and coconut milk. It's my new favorite fall soup. Perfect for warming the soul and the tummy on chilly winter's day.
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During the colder months, I typically have most of these ingredients hanging around my kitchen. |
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It's all about the spices! |
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Roasting the squash really bings out it's sweet, nutty flavor. |
Here's my recipe:
Curried Butternut Squash Soup
Ingredients:
Makes about 6 servings
1 large (or 2 small) butternut squash
3tbl olive oil
1 large onion, chopped
2 apples peeled, seeded and chopped
4c chicken (or vegetable*) broth
1 tsp curry powder
1/4 tsp garam masala
1/4tsp cayenne pepper
2tsp salt
1 tsp curry paste
1 14 ounce can unsweetened coconut milk**
Directions:
Preheat the oven to 375 degrees
1. Cut the squash in half and remove the seeds with a spoon. Rub the cut surface with a tbl of olive oil.
2. Place the squash, cut side down, on a foil-lined baking sheet. Place in the oven and bake for about 30 minutes or until the flesh is easily pierced with a knife.
3. Remove the oven and turn the halves over too cool.
4. Meanwhile, place a stockpot on the stove. Over a medium flame, sautés the onions and apple with the remaining 2 tbl of olive oil. Add the spices and curry paste. Cook for about 10 minutes or until the onion is soft and translucent.
5. Using a spoon, remove the flesh from the butternut squash. Discard the peel.
6. Add the squash and the broth to the stockpot. Bring to a simmer and cook for another 10 minutes.
7. Use an immersion blender to puree the soup in the pot. If you don't have an immersion blender, I recommend you get one. You'll never stop using it! Alternatively, you can puree the soup in a blender or food processor. But take my advice, my way is easier, faster and makes less mess:)
8. Add the coconut milk. Cook for another 5 minutes to allow the flavors to marry. Taste and adjust the seasonings to your liking. Enjoy!
*Vegetable broth can be substituted to make this recipe vegan friendly.
**Be sure to use full fat, and not reduced fat, coconut milk. In my humble opinion, the soup will lack depth of flavor if you don't go full fat. Trust me, you won't be sorry.
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