This curried butternut squash soup is flavorful, a little spicy and oh so comforting! It’s perfect as a dinner party appetizer (think: Thanksgiving). It’s also hearty enough to be a main dish! To make it a more filling meal, stir in some cooked chicken or turkey!
I spent all of last week in sunny Florida enjoying 75-80 degree weather and prancing around in my summer clothes. As you might imagine, coming back to West Virginia winter weather wasn’t much fun. As much as I say I enjoy all four seasons, I tend to doubt this stance of mine every winter. The only thing I think I’d actually miss about winter if it stopped existing? The feeling that I get after eating a hearty stew, spicy chili or a creamy soup.
Soup is obviously a dish best served piping hot. My favorite type of soup? Curried. I can make just about any vegetable into a curried soup. I’ve already tackled tomato, cauliflower and broccoli. Today, I’m focusing on a special golden winter squash: butternut. This curried butternut squash soup is a silky smooth and spicy soup that will warm you up on the inside during this bitterly cold time of year.
This orange-hued soup is made with comforting ingredients and spices including curry powder, cinnamon, nutmeg, butternut squash, carrots, and chicken stock. I like to garnish this soup with raisins for a little something sweet to help battle the heat. If you don’t want your soup to be too spicy, use less Serrano pepper or omit it completely.
So after you make this soup, which curried soup of mine do you think you’ll try next? 🙂
Ingredients
- 1 tablespoon avocado oil or fat of choice
- 1 onion roughly chopped
- 4 cloves garlic chopped
- 1- inch knob ginger chopped
- 1 Serrano pepper chopped (remove ribs if you don’t want this to be too spicy)
- 2 teaspoons curry powder
- 2 teaspoons coriander powder
- 1 teaspoon paprika
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ¼ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black peppercorns
- 5 cups chicken stock
- 3 large carrots roughly chopped
- 1 medium butternut squash approx. 2 ½ pounds, peeled, seeded and cubed
- raisins garnish
Instructions
- Heat oil in a dutch oven or soup pot over medium heat. Add onions and pinch of salt.
- After about 10 minutes or once the onions turn soft and translucent, add garlic, ginger and serrano pepper.
- After a couple minutes add the spices and let them bloom.
- Add the stock, carrots, butternut squash. Cover and cook for 30 minutes, or until the vegetables are soft.
- Puree with an immersion blender or in batches in a food processor or blender.
- Garnish with raisins and serve.
Notes
Megan says
Absolutely the best butternut squash soup I’ve ever made. I added three little chilis to give it a touch of heat.
My Heart Beets says
Megan, wow that’s so great to hear! Thanks for letting me know how it turned out for you 🙂
Heather says
Another great soup! I used only 1/2 a japeno pepper (couln’t find serrano) and the kick was just enough for me. Thanks, Ashley!
My Heart Beets says
So glad you liked it, Heather! Thanks for letting me know how it turned out for you 🙂
Angela Goltz says
Ashley, this is excellent, just like all of your recipes! I made this tonight, but without the carrots and it worked fine. I usually make butternut squash soup with coconut milk, but this is just as rich and creamy. We made your pulled pork again last night- that one is a regular dish in our house now. Keep up the great recipes!!!
My Heart Beets says
Angela, so happy to hear that! Thank you for letting me know how it turned out for you 🙂 And I’m glad you like the pulled pork recipe!
Toby says
Looks delicious. Do you buy chicken stock or make your own? Be great to have a recipe.
My Heart Beets says
Thanks, Toby! I always try to use homemade but sometimes I do go with store-bought (organic). To make chicken bone broth, just add chicken bones and some spices (salt, pepper, thyme, etc) to a slow cooker and cook on low for up to 24 hours. To make it faster, you can follow the directions in this post to make chicken and broth: http://myheartbeets.com/paleo-chicken-spaghetti/ Hope that helps!