This is one of my favorite fall soup recipes. We have started to see some squash in our farm share and I am hoping we to see butternut soon!
Curried Butternut Squash Soup Ingredients
2 tsp olive oil
1 small onion
2 or 3 stalks celery
An apple or 2 depending on sweetness
1 inch or more fresh ginger (grated)
2 tsp curry powder (or more to taste)
1 tsp salt
1/4 tsp pepper
1 butternut squash
1/2 cup apple cider
1 and 1/2 cups water
1 can broth (chicken or veggie)
1/2 to 1 cup heavy whipping cream (depending on taste)
Curried Butternut Squash Soup Directions
I roasted the squash instead of just boiling it. It was definitely more work and a bit messy, but I love that flavor that you get. Plus it makes the house smelled yummy! The best tool my husband brought home was a pumpkin scraper! It made short work of the squash goop and seeds.
Cook the onion, apple, celery and ginger in the olive oil until golden brown. I use a ginger grater for fresh ginger. Generally the are small ceramic dishes with a very sharp spiked surface that allows you to rub the ginger and get out the good stuff, living the stringy bits behind. I use a little liquid from whatever I am cooking to rinse of the grater into the pot so every little bit gets in there.
Add the salt, pepper and curry. Sometimes I throw in a little cinnamon!
Add cider, broth, water and squash. Cook until everything is nice and mushy. This would take a while if you didn’t roast the squash first. I try to add more cider or broth instead of water if I need to add more liquid.
Through the whole mess into a food processor or blender until a preferred consistency. I like to get it nice and creamy.
Put it back in the pot, add the cream, bring to a boil and then simmer for 10 minutes.
Sometimes I throw a little garnish on top, like coconut for fun!