I’ve had a butternut squash from my Aunt’s garden sitting on my counter for about two weeks now, and yesterday that squash looked at me and said “Use me today lady, or set me free – I’m eating up your counter space.” It happened that I had no plans for dinner that evening, so I chopped that sucker up and made a lovely soup. I’ve never made butternut squash soup before, but it was soooo easy. I basically just married three traditional soup recipes together and came up with this – it was delicious. You have to love it when that happens. Please excuse the photo – I was too hungry and tired to take a photo last night, and today I did not think to take a photo until I was 2/3 of the way finished my bowl – so I snapped a shot of my toddler’s untouched bowl – the plastic tableware is a nice touch isn’t it.
Curried Butternut Squash Soup
- 2 tablespoon olive oil or butter
- 2 cloves or garlic, chopped
- 1 onion, chopped
- 2 tablespoons curry powder
- 1 butternut squash, peeled and chopped into cubes (average size – about 2 lbs)
- 6 cups chicken, vegetable broth or water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 whipping cream
- In a dutch oven or stockpot, heat oil and cook garlic and onion until fragrant.
- Stir in curry powder and add squash, stirring squash with all ingredients in the pot. Cook for approximately 1 min.
- Add in stock, salt and pepper and bring to a boil. Reduce heat to a gentle simmer and cook until squash is tender (about 25 min). Using an immersion blender, puree soup until thick and creamy. Add whipping cream and heat for another 2 – 5 min. Add salt and pepper to taste Serve and enjoy!