Fall time is completely upon us. Or, if you live in Colorado like me, it’s full-on blizzarding outside. Either way, I think this soup is the perfect recipe for a day like today. I was a little skeptical at first, considering the majority of this soup is made from squash, but after you have a spoonful, you’ll be shouting praises that it’s made mostly of squash, because it’s delicious and keeps your calorie count down too! You’re welcome. The apple in this, gives it just the right touch of sweetness to add to the salty, curry taste.
Curried Butternut Squash Soup
Makes 8 servings
Ingredients:
- 4 lbs. butternut squash
- 1 medium onion, diced
- 1 medium apple, peeled and diced {I used a gala}
- 1 garlic clove, minced
- 1/4 cup salted butter
- 2 tsp. curry powder
- 1/2 tsp. ground ginger
- 3 cups chicken broth
- 1/2 cup heavy whipping cream
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Directions:
- Preheat oven to 350°F. Cut squash in half and discard seeds. Place squash, cut side down, in a baking pan with 1/2 inch hot water. Bake, uncovered, for 40 minutes. Drain water from pan and turn the squash cut side up. Bake 20-30 minutes longer or until tender. Set aside to cool slightly.
- Carefully scoop out squash and place in a blender or food processor. Cover and process until smooth. Set aside.
- In a large saucepan, melt butter completely. Add the onion, apple, and garlic and sauté until tender. Stir in curry powder and ginger and cook for one minute, while stirring. Stir in broth and pureed squash and bring to boil. Reduce heat and simmer, uncovered, for 15 minutes.
- Reduce heat to low and add cream, salt, and pepper. Heat through, but do not boil.
Making this for dinner tonight. So far it smells amazing. Love the curry & ginger in it.
Followed the recipe but added extra seasonings— some cumin , turmeric, a dash of cinnamon and nutmeg and instead of using cream , I added a potato to the veggies, which thickened the soup, and made it more creamy without the cream. When serving, I added a little fresh lemon juice and a teaspoon of cream to each bowl. Super easy and super delicious.