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.
Prep Time: 15 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr15 minutesmins
Servings: 6
Ingredients
1mediumbutternut squash, halved lengthwise and seeded (about 3 cups cooked)
Optional chopped cilantro, chives, or fried onions for garnish
Instructions
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.