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!!