Real Recipe: Curried Butternut Squash Soup

Mmmm…squash. One of my favorite Fall foods. Just the smell of it warms the kitchen…and my heart :)

In the past I’ve made Butternut Squash Ravioli, roasted squash, and this Spaghetti Squash Bake.

A couple of weeks ago (boy, am I behind on posts!) I made this Curried Butternut Squash Soup. Deliciously sweet squash balanced by the spice of the curry. A perfect combination!

Curried Butternut Squash Soup

Ingredients:

3 small butternut squash, halved lengthwise and seeds removed

2 carrots, cut into 1/2 inch slices

1 medium onion, chopped

3 cloves garlic, mined

2 TBSP olive oil + oil for brushing

1 cup coconut milk

4 cups chicken broth

1 TBSP curry powder (more or less to taste)

salt and pepper to taste

Directions:

1) Preheat oven to 350 degrees.

2) Brush inside of squash with olive oil and season with salt and pepper

3) Lay squash on non-stick baking sheet (or use parchment paper), inside facing upwards

4) Bake until squash is fork-tender, approximately 50-60 minutes (very dependent on oven!)

5) Remove squash and let cool. Once cool enough to handle, use a spoon to scrape the squash out of the peel and into large bowl. Discard peels.

6) Using a large stock pot, heat oil over medium heat. Add onions and carrot, cook approximately 5 minutes, or until soft.

7) Add in garlic and cook until fragrant, about 30 seconds.

8) Fold in squash, chicken stock, coconut milk. Stir in curry powder, salt, and pepper.

9) Bring mixture to a simmer. Let cook approximately 45 minutes or until veggies are tender. Mash mixture with potato masher or blend in an immersion blender if smoother consistency desired.

10) Enjoy!

soup

What’s your favorite Squash recipe?

Curried Butternut Squash Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Delicious butternut squash soup with curry. A wonderfully comforting Fall dish!
Ingredients
  • 3 small butternut squash, halved lengthwise and seeds removed
  • 2 carrots, cut into ½ inch slices
  • 1 medium onion, chopped
  • 3 cloves garlic, mined
  • 2 TBSP olive oil + oil for brushing
  • 1 cup coconut milk
  • 4 cups chicken broth
  • 1 TBSP curry powder (more or less to taste)
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Brush inside of squash with olive oil and season with salt and pepper
  3. Lay squash on non-stick baking sheet (or use parchment paper), inside facing upwards
  4. Bake until squash is fork-tender, approximately 50-60 minutes (very dependent on oven!)
  5. Remove squash and let cool. Once cool enough to handle, use a spoon to scrape the squash out of the peel and into large bowl. Discard peels.
  6. Using a large stock pot, heat oil over medium heat. Add onions and carrot, cook approximately 5 minutes, or until soft.
  7. Add in garlic and cook until fragrant, about 30 seconds.
  8. Fold in squash, chicken stock, coconut milk. Stir in curry powder, salt, and pepper.
  9. Bring mixture to a simmer. Let cook approximately 45 minutes or until veggies are tender. Mash mixture with potato masher or blend in an immersion blender if smoother consistency desired.
  10. Enjoy!

Trackbacks

  1. […] my Cheesy Spaghetti Squash Bake. Or my Butternut Squash Soup (that has jalapeño). Or my Curried Butternut Squash Soup. Or my Wonton Tortellini with Butternut Squash and Brown Butter Sage Sauce. You get my […]

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