November 17, 2015
Simple Curried Butternut Squash Soup
I’ve been all about simple soups this fall. I like to combine a few strong flavors, pureé them until smooth, and enjoy a bowl of comfort for our meals. I’ve never been a huge fan of curries, but combining curry with butternut squash somehow works. The warmth of the spice pairs beautifully with the natural sweetness of the vegetable and it makes for a satisfying bowl of soup that needs little adornment.
Last week I served this with an easy side salad and some cheese and crackers. It would also taste delicious as a first course for Thanksgiving or served with a crusty baguette. Whatever you choose, enjoy this easy meal as the weather turns cold and the days become shorter.
Simple Curried Butternut Squash Soup
Ingredients
- 2 medium butternut squash
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, peeled and diced
- 2 teaspoons curry powder
- 6 cups low sodium chicken stock
- ½ cup heavy cream (optional)
- Salt & Pepper to taste
Instructions
- Preheat the oven to 375F. Brush a baking sheet with olive oil and set aside.
- Peel and cube butternut squash. Spread the squash evenly on the baking sheet and place in oven to roast for 30 minutes. Toss the squash once with a wooden spoon halfway through roasting.
- Meanwhile, in a deep saucepan or Dutch oven heat the olive oil and sauté the onion, garlic, and curry until the onion is translucent. Then, slowly pour in the stock and bring to a boil.
- When the squash is finished roasting add it to the soup. Turn off the heat and use a handheld blender to puree all of the ingredients.
- Finally, stir in cream until completely incorporated. Add salt & pepper to taste.
