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Curried Butternut Squash Soup | www.tasteandtellblog.com

I have had a butternut squash that my in-laws brought over sitting on my counter for weeks now. I knew that I wanted to make soup with it, but I had never made butternut squash soup before. I have been seeing all kinds of recipes pop up over the internet in the last few weeks, but there were so many to choose from!! So why did I choose this one? Well, first of all, I had everything for it at home. And second, I have mentioned before that my husband doesn’t like anything with curry. I have decided to try to be sneaky and sneak things that he says he doesn’t like into a few things, just to see if he will get over it. (I really think that he would like some things if he would just give them a chance!!) So I decided to make this soup so I could sneak in some curry powder and see if I could get him to like it. He really likes soup, so I figured I’d be safe.

Well, this recipe calls for 6 teaspoons of curry powder. I knew that I wouldn’t be able to hide anything with 6 teaspoons of it, so I decided to cut it down to 2 teaspoons. As I was putting it in, though, I thought maybe that would be too much so I stopped at 1 1/2 teaspoons. I’m glad I did!! The spiciness was perfect for me, but he said that it was a little too strong for him. I do have to say though, that he did really like the soup. He even took some for his lunch the next day!!

This recipe is super easy and super fast – the biggest obstacle is peeling the butternut squash. Since I had never done this before, I didn’t really know how to go about doing it. I went online for a few pointers, and the best thing I came up with was to cut the squash into smaller pieces and then I used a paring knife to remove the skin. I started with a vegetable peeler, but because the skin is so thick, it was a lot easier to use the knife. Besides the time it took to peel the squash, dinner was on the table in no time!!

We ate this with the Potato Rosemary Bread that I posted about, and it was a perfect fall dinner. This is one of the reasons I love fall!!

Curried Butternut Squash Soup
Found at Serious Eats (original recipe from Ellie Krieger)

1 tablespoon canola oil
1 medium onion, diced
2 cloves garlic, minced
1 large butternut squash, peeled, seeded, and cut into 1 inch cubes
6 cups of vegetable or chicken stock
6 teaspoons curry powder
2 tablespoon honey
Salt and pepper

1. Heat the oil over medium heat and add the garlic and onion. Cook until soft, but not brown.

2. Add the butternut squash, stock, and curry powder. Bring to boil, then lower to simmer. Cook for approximately 15 minutes, or until the butternut squash is soft. Turn off the heat. Pour in the honey.

3. Using an immersion blender, puree into smooth. If you don’t have one, then process in your blender in batches. Ladle into bowls.

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20 Responses to Curried Butternut Squash Soup

  1. Patricia Scarpin says:

    That soup would be a perfect dinner for me tonight – the temperature has gone down suddenly here in São Paulo, and this dish looks so comforting!

  2. BC says:

    Do you think this would work with pumpkin? I may omit the honey because the pumpkin is quite sweet.

  3. Abby says:

    I love simple meals like soup. I’ve roasted butternut squash before, but that’s all. I’d love to try this!

  4. Maryann@FindingLaDolceVita says:

    Oh yes. This is perfect for fall.

  5. Deborah says:

    bc – I’m sure that pumpkin would be a wonderful substitute!

  6. Emilie says:

    Yea! You did something with butternut too! Isn’t is a fun word to say….b u t t e r n u t.
    I think I would like it with curry.

    I found that the microwave is your best friend when you want to peel it. Just prick the squash, place on a plate, lightly cover with plastic wrap, and microwave about 4 minutes. Then cut off the base and slice the skin off with a knife.

  7. Deborah says:

    What a brilliant idea Emilie!! I have never heard of doing that before, but I will be trying it on my next squash!

  8. Kevin says:

    That looks pretty good. I like the idea of using honey in the curried butternut squash soup.

  9. glamah16 says:

    Were on the same page! I purchased some pureed butternut saquash and plan to use it a risotto this weekend. Your previous blog inspired me . Tonight I roasted some acorn squash ( but first sligthly steamed it, cut it into cubes, and peeled). The peeler works great.

  10. eatme_delicious says:

    Haha that’s funny that you try and sneak things into your husband’s food. I do that kind of thing too sometimes. I recently made a pumpkin curry soup but it wasn’t thick enough for me due to the vegetable stock and I wasn’t a big fan of the curry flavour for some reason. I like really thick pureed soups. Anyway, I remembered reading something about how to cut up a butternut squash so wanted to pass that along to you. 🙂

    At the bottom of this page (http://www.101cookbooks.com/archives/farro-and-roasted-butternut-squash-recipe.html) it says:
    “Take a medium butternut squash, lob off the little stem end so it is flat, cut off the entire neck – so, now I am dealing with a cylinder shape. I stand that on end and run a knife top to bottom to peel it. Then I cut the 1/2-inch disks – it’s easy to cube from there. With the big bulb part, I’ll just halve it, clear out the seeds, drizzle some oil and a sprinkle some salt, roast, and use that as the basis for a simple soup. No waste, minimal fuss, all ten fingers intact in the end. If you are dealing with a particularly long “neck” try cutting it into two cylindrical shaped pieces.”

  11. Katie says:

    ohhh I want some. I love butternut soup – so silky, creamy and comforting.

  12. KJ says:

    I admit I am a little confused on the whole squash thing. They seem to be like pumpkins to me. We actually have butternut pumpkins here. Maybe they the same thing. Oh dear, it’s all too hard.

    If this is anything like pumpkin soup, I’m sure it would be really delicious.

  13. Valli says:

    This soup sounds so delicious. I would have had to stop at 2 T of curry myself. I do like the flavour of curries but prefer it on the milder side of hot.

  14. Deborah says:

    Thank you all for the suggestions for peeling a squash. It really has been helpful to me, as before this soup, I had only roasted squash before. You are all so helpful!!

  15. Cynthia says:

    That soup looks positively inviting.

  16. Nan says:

    Oh, yum! I have a butternut squash sitting around that needs some attention. Peeling a squash IS a huge pain in the butt. I totally sliced my hand attempting it the other day, so I might try emilie’s suggestion next time.

    I love that you sneak things into your husband’s food that he says he doesn’t like…I totally do the same with my boyfriend ;)!

  17. Jenn says:

    That soup sounds great! I have a butternut squash I wasn’t sure what to make with, so this might very well be my next dinner!


  18. Amanda at Little Foodies says:

    I speak to my mum nearly every day on the telephone and at the moment she seems to make butternut squash soup at least once a week. She has a stall at farmers markets selling her organic aromatherapy products so I think she must be getting a lot of them at the moment.

    I love putting a few curry spices in soup. My favourite is curried parsnip soup. I’ll post about it soon. Infact you’ve got me craving it.

  19. Kirsten says:

    LOL!!!! I SO agree re: men and tasting/eating foods they haven’t really given a fair chance. 🙂

    This looks delicious and so seasonal.

  20. kellypea says:

    Mmm…this sounds so good. My husband makes the butternut squash soup for Thanksgiving each year, but he hasn’t tried it with curry.

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