Curried Butternut Squash Soup
When the weather starts cooling down, I love to take the time on Sundays to make a huge batch of soup that I can eat for lunch or dinner throughout the week. In keeping with the season, butternut squash was an obvious choice as the star ingredient this time around.
Vegetable soup - while healthy - doesn't have to be flat on flavor. They key (in addition to quality ingredients) is the base you start with. For this soup, I started with coconut oil, red onion, and curry powder, which really blooms when added to the heat in the beginning of the cooking process. Don't like curry powder? No problem (I'll try not to hold it against you). The options are endless when it comes to flavor, just think of the soup as a blank canvas and build flavor with spices you like.
I chose to keep this soup healthy and light by leaving out the addition of cream, but that doesn't mean it's not decadent. Instead, a dollop of sour cream, a handful of pepitas and a sprinkle of cilantro are the perfect additions to make this already delicious soup feel indulgent. Happy slurping.
Recipe: Curried Butternut Squash Soup
- 1 medium butternut squash, cubed
- 1 red onion (any type of onion will work just fine, but I like the sweetness from the red onion in this recipe)
- 4 cups of chicken broth (you can substitute Vegetable broth to keep this dish vegetarian)
- 1 Tbs of coconut oil (olive oil works well too)
- 1-2 Tbs of curry powder (or whatever spice(s) you like). I like a lot, but for those who shy away from spiciness, 1 Tbs should do you right.
- Sour cream, plain Greek yogurt or creme fraiche (or not for you dairy free folk)
- Salt & Pepper
- Peel and cube the butternut squash (if you have never done this before, a quick Google search turns up tons of step-by-step instructions and videos, but a super sharp knife is key).
- Chop the onion.
- Heat the oil in a large pot on medium high heat.
- Add the onion and saute for about 5 minutes, or until translucent.
- Stir in the curry powder and cook for about a minute until fragrant.
- Throw in the squash and the broth and bring to a boil.
- Cover with a lid and simmer on low heat for 20 minutes, or until squash is fork tender.
- Remove pot from heat and puree soup with an immersion/hand blender. If you don't have one, blend a little of the soup at a time in a regular blender but be VERY careful not to do too much at once or quickly crank to high speed unless you want to be covered in molten hot soup. (I've been there and don't recommend it - low and slow, people).
- Once creamy, season with salt and pepper to taste.
- Serve and top with the sour cream, pepitas and cilantro.
Soup will keep for up to a week in the fridge.