Curried Butternut Squash Soup

The most difficult part of making Curried Butternut Squash Soup is peeling the squash. They are awkward to hold, slimy to handle once you get the peel off, and you need a little muscle to cut it into chunks. If I have not dissuaded you from making this soup yet, you'll be very happy with the results when you do. Once the peeling is done, the soup takes about 10 minutes of active cook time with an additional 30 to 40 minutes of simmering.

This good for you soup is seasoned with brown sugar, cinnamon, sweet curry powder, allspice, and nutmeg. If you would like to skip the peeling and cutting of the butternut squash, most grocery stores carry peeled and cut squash. You'll need about 7 or 8 cups. Also, if you find that you have leftover roasted butternut squash from your Thanksgiving feast, substitute about 6 cups of the cooked squash and cut down on your simmering time to about 10 minutes.

Happy Thanksgiving and joyous leftover eating the next day!!

Curried Butternut Squash Soup

makes about 2 1/2 to 3 quarts

3 tablespoons olive oil
1 large vadalia onion, chopped
2 large butternut squash, about 5 pounds, peeled and cut in chunks
4 cups of chicken stock
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon of sweet curry powder
1 teaspoon of salt
1 teaspoon apple cider vinegar

Heat a large stockpot over medium heat and add olive oil and onion. Saute for 8 - 10 minutes or until the onions are translucent and tender. Add the butternut squash and the remaining ingredients. Bring to a boil then reduce to a simmer and cook until the squash is tender, about 30 to 40 minutes. A fork should easily pierce it.

Remove the pot from the stove and either puree with an immersion blender or a regular blender. The soup will be thick. Check seasonings and serve hot.

Note -- This is the immersion blender I use. I love it because the wand can go into the dishwasher when you are finished!!


VeggieGirl said...

That soup is DEFINITELY worth all the prep-work - yum!!

MaryBeth said...

Looks very smooth and creamy.

kat said...

Butternut Squash is always so wonderful. I love the idea of adding curry flavor

Erik said...

I have used both curry and cinnamon in butternut squash soup, but never together. I will have to try this; I bet it adds a Moroccan feel to it, as I think they use cumin and cinnamon together a lot.
Or is that the Lebanese?

EAT! said...

Yep - Moroccan cooking uses cinnamon and cumin together. I like the sweetness the curry adds to the soup.

That Girl said...

I love the balance curry brings to butternut squash soup.

Mike of Mike's Table said...

Those squash are a royal pain to peel and chop raw, which is probably why I tend to roast them (to avoid peeling/chopping duty!). But this soup sounds very worth it--I really like the mix of flavors you chose. I need to try it!

Hopie said...

Thanks for stopping by my blog. I'm enjoying visiting yours! So many wonderful dinner ideas. I have to agree with Mike (above), I always roast my squash first, that way you can just scoop it out of the skin and into the soup. Plus, it's already all smushy for the blender. I can't stand peeling squash but I wouldn't give up butternut squash soup ;-) Your version looks great!

Maris said...

I love butternut squash soup and only recently bought curry powder. The 2 flavors sound like they'd be great!