I love soup. I never get tired of making or eating it. That’s why I’m always on the lookout for good soup recipes that are both healthy and easy to prepare. One of my fall favorites is this recipe for curried butternut squash soup that a friend shared with me over 10 years ago.
Garnish your curried butternut squash soup with fresh herbs like chives, or add a dollop of sour cream.
Photo Credit: Jodi Torpey
Cutting the bottom portion of the squash into rings makes peeling easier.
Photo Credit: Jodi Torpey
Sauté the squash cubes until tender, stirring occasionally.
Photo Credit: Jodi Torpey
This is the kind of soup that can be served for special occasions or ordinary fall weekends. It can be eaten hot or cold and featured with any number of flavorful garnishes. Simply put: It’s delicious.
Butternut squash (Cucurbita moschata) is considered a vine crop. Unlike summer squash, it needs room to grow and time to mature. Most winter squash need between 80 and 100 days before harvesting – and they aren’t ready to pick until the skin has hardened (which usually occurs before the first fall frost). Once cured, winter squash can be stored for three or more months.
One of the reasons I’m crazy about butternut squash is the fact it’s so versatile. It can be roasted, baked, sautéed, steamed, cooked into casseroles and used in muffins and breads. Butternut squash is also an excellent source of vitamins A, B6 and C. It’s high in fiber, low in calories, and its rich orange color means it’s loaded with beta-carotene, too.
There’s one more added benefit for using butternut squash in recipes: You can use the seeds as squirrel food – they go nuts for them. (Just as you’ll go nuts for this soup.)
Curried Butternut Squash Soup
Ingredients
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2½-3 pounds butternut squash
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4 tablespoons butter
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3 large shallots
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2 cloves garlic
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1 tablespoon curry powder
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4 cups chicken or vegetable stock
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Fresh herbs
Instructions
Mince shallots and garlic and set aside. Peel squash and remove the seeds. Cut the vegetable into ¾-inch cubes. Melt the butter in a large saucepan over medium heat, and add the shallots and garlic. Cook for several minutes, then add curry powder and stir well. Add squash and cover the pan.
Cook over medium-low heat for 20 minutes, stirring occasionally. Add stock, cover and simmer until squash is very tender.
Puree small batches of squash and liquid in a blender or food processor until smooth. Pour into bowls, garnish with fresh herbs and serve.
This healthy, delicious soup is sure to help warm you and your entire family through the holiday season – and the long winter ahead.
