I LOVE butternut squash, which is good, because other than zucchini, those are the only things that actually grew in my garden through the abominable heat wave of 2012 (aka summer in L.A.).
And grow they did. I currently have 5 squash I already harvested, ranging from 1-3 lbs. I have at least 4 more in the garden that are becoming gargantuan as we speak! And I couldn’t be happier about it. But check back in with me in the winter. It’s been too god awful hot to even think of roasting a squash, much less boiling a soup. But I’ve been weirdly sick for a while now, and all I want to eat is CURRY and KIM CHI. Sometimes together. Usually not. Are you judging me?
I’ve been a little intimidated by the pounds of squash just staring at me, waiting to be peeled, chopped, scooped and roasted. So much work! So much responsibility! Luckily I found this website with easy steps for peeling and cutting the squash, and it made my life so much easier! So, I’m about to embark on Butternut Madness 2012. Usually I do Pumpkin Madness by picking up a few pumpkins, roasting and pureeing them, and then making as much deliciousness as I can! I think this year, I’ll skip the pumpkin madness and stick with my butternuts. A girl can only roast so much squash.
This recipe is adapted from an old family holiday favorite, from Gourmet magazine. By “adapted” I mean, I’m lazy and don’t have leeks. The original is to die for, so I suggest trying that one also!
This soup is hearty enough to fill you up, but low in fat and healthy too! It’s perfect for a cool autumn day for lunch, or serve with salad and a crusty baguette for dinner. I have a feeling it would be fabulous with a little goat cheese crumbled on top, too! But that’s for you to decide.
Curried Butternut Soup
- 1 large butternut squash, peeled and chopped into 1″ cubes
- 1 medium yellow onion, cubed
- 1tbsp minced garlic
- 5 cups low sodium chicken broth
- 1 tbsp Olive Oil
- 1 tbsp curry powder
- 1/2 tsp cinnamon
- 1/4 tsp smoked paprika
- Salt and Fresh Ground pepper, to taste
- Heat olive oil in a large stock pot over medium high heat. Sautee onions and garlic until soft, about 5 minutes.
- Add curry powder and cinnamon and continue to cook for another 2 minutes
- Add chicken broth (make sure all the veggies are covered, if not add some more) and bring to a boil. Reduce heat to medium and simmer for about 30 minutes, until squash is tender and easy to smash.
- Transfer soup to a blender (or use a hand blender if you have one! Less dishes!) and blend until smooth. Return soup to pot and season with salt, pepper and smoked paprika to taste. I added more curry powder and cinnamon too!
So that’s the start of Butternut Madness! Any recipe suggestions? Here’s what I have planned so far: Butternut Lasagna (this WILL happen!), butternut pasta sauce, and butternut mac and cheese. Hmm…any non-pasta suggestions? Send me a link!