I brought home a huge and beautiful butternut squash from a friend’s garden the other day and from the moment I saw it I have been thinking about making this soup. This recipe is simple, easy and packed full of great things for you and it’s even Vegan if you choose not to garnish it with sour cream. You can serve it as is or even make a pot of Basmati rice and grill up some tofu or chicken to eat it as a curry, it will be great either way. Make sure you taste this as you make it and adjust the seasonings accordingly, I like mine really spicy so I always add extra spices and chilies to my bowl at the end.
Curried Butternut Squash Soup
- 1 Butternut Squash, 3-5 lbs. (the one I used today was huge, like 5-6lbs.)
- 2 Cups Carrots, Chopped
- 1 Lg. Sweet Onion, Chopped
- 4 Garlic Cloves, Chopped
- 1 32 Oz. Box of Vegetable Broth, 4 Cups
- 1 14 Oz. Can Coconut Milk
- 1 1/2 Tsp. Curry Powder,(I used Hot Curry Powder)
- 1 Tsp. Garam Masala
- 1 Tsp. Turmeric
- 1 Tbl. Olive Oli
- Salt and Pepper to taste
Start out by cutting your squash in half, taking out the seeds and rubbing a little olive oil all it and then place the halves cut side down on a lined roasting pan and add about a cup of water then cover with foil. Bake at 375 for about 45-60 minutes depending on the size of your squash, mine was huge so it took about 80 minutes to cook. You will know when its done by the smell, the skin will start to brown a little and when you push in the top with the back of a spoon it will start to give. In a large soup pot add onions, carrots and garlic to olive oil and sauté for about 15 minutes until they just start to get a little color then add all your seasonings and cook for about a minute until they are fragrant then add in your vegetable stock and simmer for about 15-mintues until all the vegetables are tender and can easily be processed. Scoop out your roasted squash and add it into the soup pot along with the coconut milk and process with your immersion blender until completely smooth. Serve right away or you can freeze it as well. Serve as is or garnish with a little sour cream and fresh herbs like cilantro or chives and enjoy. If you like your soup a little sweeter you can substitute in 1 Cup of Apple Cider for one of the cups of vegetable stock.