November 17, 2015

Simple Curried Butternut Squash Soup

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
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  • 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


  1. Preheat the oven to 375F. Brush a baking sheet with olive oil and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Finally, stir in cream until completely incorporated. Add salt & pepper to taste.

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