Curried Butternut Squash Soup
It’s squash season, and that my friends is a beautiful season indeed. I’m finding myself enjoying all types of squash prepared in ton of different ways. Delicata, butternut, acorn, spaghetti, kabocha, the options are truly endless.
But one of my favorite things to do with squash is turn it into a soup. Soup is so cozy, it makes me want to get in comfy clothes, put on some slippers, turn on my computer fireplace, and watch a movie. This recipe is, like all my recipes, very simple… and very delicious. Get ready for something you can be super proud of that requires little to no skill at all.
My favorite trick, adding in a carrot to the mixture to create more depth of flavor and make the orange color even more vibrant.
This dish is made with chicken stock, but you’re welcome to swap in veggie stock to make the soup vegan. :)
curried butternut squash soup
makes 2 quarts
2 cloves garlic, finely chopped
1 yellow onion, diced
1 shallot, finely chopped
1 3-4 lb. butternut squash
1 large carrot
2 tbsp coconut oil
1 tsp crushed red pepper flakes
2 tsp curry powder
3 tsp kosher salt
1 8-oz. container stock (chicken or veg)
3 sprigs thyme
1 bay leaf
optional garnish: purple radish, walnuts, basil
In a stockpot over a medium heat, add coconut oil and saute onion until translucent, about 8-10 minutes.
Add in shallot and garlic, cook an additional 2-3 minutes.
Add in cubed butternut squash, carrot, bay leaf, thyme sprigs, and 2 tsps salt, stir around all ingredients several times to combine.
Cover butternut squash with stock, the exact amount will differ depending on how large your squash is, but you want the liquid to just cover the top of the squash.
Cook over a medium heat about 10-12 minutes, or until you can easily insert a fork into the squash. The squash should be soft.
Transfer the mixture into a blender or food processor (you may have to do this in two batches), removing the bay leaf and the thyme, and blend until smooth and creamy. Add in curry powder and any additional salt, adjusting to taste.
To keep the soup hot, transfer back into the stock pot and keep on a low heat.
To serve: garnish with purple radish, basil, toasted walnuts, and a drizzle of olive oil.