There are dozens of varieties of squash, but the most beautiful has to be butternut squash. Last year, I made a chili that included butternut squash. It was really good, but this curried butternut squash soup is my new favorite squash recipe.
The curry spice gives it hints of Indian flavors, which mixes in really well with the full fat coconut milk I added. I have realized that you can almost always substitute coconut milk for cream or half and half. If you don’t mind the dairy, either of these would be good options.
This soup is rich enough that it can stand alone as a main dish. Served with a toasted piece of French bread, it makes a wonderful winter recipe. We happened to have some fish fillets I had caught recently so we served them with the soup.
The squash I used in this curried butternut squash soup was on the smaller side so I added a couple medium sweet potatoes. If you have a large butternut squash, you probably don’t need these.
The beauty of this recipe is in its simplicity and its flavor. It only took about 40 minutes from start to finish. I added the extra time to cook down the onions because I love the flavor they yield when reduced. However, you could cook them for just a few minutes to take the bite out and this would make the recipe even faster.
I went striper fishing for the first time on Monday. We didn’t catch any big ones, but I did land a nice white bass. However, we’re due for a repeat on Monday. Hopefully this will mean some delicious fish recipes in my near future. At least the floor of the boat won’t be frozen solid like it was on our Monday trip. The high is supposed to be 58 degrees.
It takes between 10-15 minute to simmer the cubed squash for it to get soft, depending on how large the cubes are. You’ll know it is ready when you can easily push a fork through it. The immersion blender is a really handy tool to have on this recipe. After everything has been cooked, you can blend it with the immersion blender until it reaches a smooth consistency.
I only added two teaspoons of sugar to this recipe and no cayenne. That’s a real accomplishment. I REALLY like spicy food. Ginny has been protesting against the level of heat in my dishes so I had to tone it down a bit. Also, I cooked the onions in coconut oil. This means if you want to make it vegan, all you need to do is substitute vegetable broth for the chicken broth. Either way, it’s a definite crowd pleaser.
Curried Butternut Squash SoupCourse: simple meals
1 onion, sliced thin
2 Tbsp. coconut oil
1 butternut squash, peeled, seeds removed, cut into cubes
2 small sweet potatoes, peeled and cubed (optional)
1 tsp salt
3 tsp curry powder
1 tsp turmeric
1/2 tsp cinnamon
2 tsp sugar
1 can full fat coconut milk
2 cups chicken broth (or vegetable broth for vegan version)
juice of one lime
- Heat coconut oil in a Dutch oven over medium heat. Add onions and cook for about 10 minutes. Add squash and sweet potatoes (if you’re using these) and cook for 2-3 minutes.
- Add remaining ingredients and simmer for about 15 minutes or until squash is easily mashed with a fork.
- Blend soup with an immersion blender and serve.