This Butternut Squash Soup is amped up with curry and roasted garlic. The aromatic flavors blend perfectly together. This soup is great for serving as a starter to any fall or winter meal.
- 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
- 1/4 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.
- Category: side dish