Curried Butternut Squash Soup

Well, it’s here.

Fall, that is.

Welcome to 5 pm sunsets, the sniffles, and pale skin.

Naw, I’m just complaining.

There are some things about the fall that are quite nice. Like, for example, this insanely easy and really quick-cooking soup.

Oh yeah, and even though you will be bundling up in layers for the next 9 months, this might as well be served in the summer.

Because it’s dairy free, gluten free, potentially vegan, and generally bikini-riffic.

Curried Butternut Squash Soup

squash soup and mac cupcakes Ingredients:

one 3 lb. butternut squash, cut into pieces

6 cups chicken or vegetable stock

1 large onion, chopped

1 bunch carrots, chopped

1 bunch celery, chopped

1 clove or 2 small cloves garlic, chopped

2 serrano chiles, chopped

2 tbsp. curry powder

2 tsp. each cumin and coriander

salt and pepper to taste

1 bunch clean cilantro leaves

2 tsp. olive oil
IMG_0412 1. Put the oil in a large stockpot over medium high heat. When it starts to sizzle, toss in the celery, carrots, onion, garlic, and chiles. Let them cook for about 12 minutes, or until the veggies are translucent. The won’t be soft yet – that’s ok! IMG_0419 2. Add the curry powder, cumin,a nd coriander. Your kitchen is going to smell like a Bollywood film; i.e. magical and tantalizing.
IMG_0422 3. Toss in the butternut squash and… IMG_0423 the chicken stock! Now, let it simmer with the cover on for about 30 minutes. By the time you take the cover off, the vegetables should all be incredibly soft – the squash should really be falling apart.
IMG_0425 5. Blend with an immersion blender or in a food processor. Blend it well until the entire soup is thick and smooth, then taste for seasonings and adjust accordingly.

This soup is just what the doctor ordered on a chilly fall night. It’s sweet with butternut squash and carrots and zesty with the curry powder. It’s spicy, fragrant and incredibly complex – them mixture of sweet and spicy is an oldie but a goodie.  I served it with a chicken meatball cooked in coconut milk, but it’s just as good plain. It’s so thick and creamy that you will never believe that it isn’t loaded with fat and cream.

Although, let’s be honest, there will be more fat and cream to come.

Because that’s one of the GOOD things about the weather getting colder.

Comments

  1. Ttrockwood says:

    This sounds like such an amazing version of my ordinary butternut squash soup! I love the idea of coconut milk….. Maybe i’ll use some in the soup.
    What curry powder do you buy? I have the one from trader joes and kind of hate it, yet i’m too impatient to wait for an order from penzey’s. i can go to kalyustian’s but the selection is overwhelming! Advice would be appreciated :)

    • fritosfg says:

      Kalustyan’s is TOTALLY overwhelming! I have actually made my own curry powder but it takes FOREVER. In the absence of that, I love Stew Leonard’s, actually! I alwasy add more cumin and coriander, but the curry flavor isn’t totally overwhelming. I have also heard great things about Penzey’s!

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