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? 🙂Print
- 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
- 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.
If you are okay using a microwave, you can stab the butternut squash with a fork in several places and microwave it for 5 minutes to make it easier to peel and cube.
Adjust the amount of stock/broth to your liking. This recipe will make for a thick soup.