Up until a few years ago, I hadn’t ventured into the world of cooking with Butternut Squash. Once I finally walked through the Butternut door, I never looked back.
In Australia or New Zealand, the Butternut Squash is known as Butternut Pumpkin, and is used interchangeably with other varieties of pumpkin. In South Africa, this winter squash is commonly used for soup or grilled whole (yum.)
Each fall, we pick out a few luscious looking butternut squash, and look forward to roasting them or making a delectable soup with them. I just might try grilling one this year. But first, this…
Not only is the Butternut Squash chock full of nutrients, vitamins, and fiber, but it is absolutely delish! It is sweet, rustic, and richly smooth in texture. We often roast it straight up and enjoy it au natural, for a totally healthy and tasty side dish.
Butternut squash doesn’t need a whole lot of other ingredients to make it taste great, since its natural flavor is already fantastic.
But who doesn’t love a little curry?
A bit of aromatic curry takes this butternut squash soup a notch above and beyond.
This Curry Butternut Squash soup not only gets amped up with curry, but it also gets special treatment with the addition of roasted garlic. If you’ve never tried roasting garlic, here’s how. Roasted garlic is super easy and wonderfully versatile…we use it in countless yummy ways.
This Curry Butternut Squash Soup is awesome for these chilly evenings at home with family. It’s the perfect starter for a fall/winter dinner with friends.
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Curry Butternut Squash Soup
- 1 medium butternut squash, halved lengthwise and seeded (about 3 cups cooked)
- Olive oil
- 2 small onions, chopped
- 2 medium carrots, chopped
- 1 apple, peeled and chopped
- 2 tsp yellow curry powder
- 32 oz low sodium chicken broth, more if needed
- 2 bay leaves
- ¼ cup heavy cream , or half and half
- 2 TB honey
- 1 large whole roasted garlic, (see link for directions*)
- kosher salt
- fresh ground black pepper
- Optional chopped cilantro, chives, or fried onions for garnish
- Preheat oven to 375F, with rack on center. Brush cut sides of squash generously with olive oil. Place squash, cut sides down, on a foil-lined baking sheet. Roast 1 to 1 1/2 hours, or until very tender. Scoop flesh out into large bowl, and measure 3 cups worth to use.
- Heat 2 TB olive oil in a large heavy pot, over medium high heat. Saute onion, carrots, and apple for 5 minutes. Add curry powder and stir another minute. Add chicken broth, bay leaves, and squash. Bring to a boil and then reduce to a simmer/low boil for 1 hour, uncovered. The soup will be reducing and thickening.
- Remove bay leaves. Add roasted garlic cloves. Using a hand blender directly into the pot (or work in batches with a blender), puree soup until completely smooth. If needed, add bit more broth to reach desired consistency.
- Stir in cream and honey, and season with additional salt and pepper to taste.
- Keep warm in pot, until ready to serve. Garnish with cilantro, chives, or fried onions, if desired.
Nutrition (per serving)
Source: Chew Out Loud, adapted from Bon Apetit