Curried Butternut Squash Soup

The squash, before the “soupifying” process begins.

Here’s one of my favorite fall soups. Butternut squash is plentiful (for ease you can buy the already peeled and cubed squash), inexpensive, and I can use up a couple of past-their-prime apples.  It’s very easy and quick because most of the work is done in the oven.  Don’t rush the vegetable saute or the oven roasting, as that is where the flavor development takes place-low and slow-you don’t want much browning-just tenderizing.  This is a great soup to experiment with-substitute a few pears for the apples (leave out the honey), use chili powder instead of the curry, substitute pepitas for the pecans, etc.  Just be sure to somehow cook that dry spice before you put it in the soup-either toast it in a frying pan or add it to the roasting squash.  This will bring out the flavor fully.

So rake those leaves while the squash is roasting and then ward off the chill with this seasonal soup.

Ingredients

  • 3 lbs butternut squash, peeled, seeded and cut into rough chunks
  • 11/2 C granny smith apples, peeled, seeded and cut into rough chunks (about 1 ½ large apples)
  • 5 cloves garlic, peeled
  • ¼ C honey
  • ¼ tsp allspice
  • 1TBL curry powder
  • 2 large onion, chopped
  • 2 carrots, peeled and chopped
  • 1 TBL ginger, minced
  • 2 stalks celery, chopped
  • 5 cloves garlic, peeled
  • 1 TBL olive oil
  • 2 quarts chicken stock (or more, depending on the thickness of the soup desired)
  • 1/3 C heavy cream (optional)
  • ¼ C thinly sliced scallions
  • ¼ toasted roughly chopped pecans
  • crème fraiche or plain yogurt
  • Salt and pepper to taste

Preheat oven to 350°.  Line a baking tray with foil and spread the squash and apples on it.  Pour the honey over and sprinkle with allspice, curry powder and garlic cloves.  Cover with foil and roast for about 30 minutes or until fork tender.  Heat the oil in a pot and add the onion, carrots, ginger and celery and sauté until tender.  Add roasted squash mixture, chicken stock, salt and pepper.  Simmer for 45 minutes.

Puree in the blender.  Either puree it smooth for a more refined soup, or leave some texture to it.  Return to the pot, add cream, if desired, or more (a little more) chicken stock, for a thinner soup, and reheat.

Meanwhile toast pecans in the oven until they are fragrant. Combine nuts with scallions.  Ladle soup in a shallow bowl.  Put a small dollop of yogurt or crème fraiche in the center and sprinkle with nuts and scallions.  I prefer mine without the nuts on top.

Seconds? Yes, please!

Tags:

Categories: Recipes, Soups

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3 Comments on “Curried Butternut Squash Soup”

  1. AJG
    October 3, 2012 at 4:09 pm #

    Great looking soup!

  2. October 3, 2012 at 6:12 pm #

    Look great!

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