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Curried Butternut Squash Soup
Curried Butternut Squash Soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Velvety curried butternut squash soup infused with exotic spices like curry powder, ginger, and cumin.
Ingredients:
  • 1 2-pound butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash )
  • Extra virgin olive oil
  • 1 teaspoon butter
  • 1 large yellow onion, chopped
  • 2 teaspoons yellow curry powder
  • 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
  • A dash of ground cumin
  • 1 tablespoon minced fresh ginger
  • 4 cups chicken stock
  • 1/2 cup sour cream (can substitute plain yogurt)
  • 1/4 cup chopped fresh cilantro (can substitute parsley)
Instructions:
  • Heat olive oil and butter in a stock pot. Sauté cubed butternut squash in two batches until lightly browned on all sides, seasoning with salt. Adjust heat as needed. Remove from pot and set aside.
  • In a pot over medium heat, warm another tablespoon of olive oil. Add chopped onions and cook until softened. Stir in curry powder, mustard seeds, cumin, and fresh ginger for about a minute. Use a flat-bottomed wooden or metal spatula to scrape up any browned bits.
  • Combine the butternut squash, chicken stock, and salt in the pot and bring to a simmer. Cover and cook for 40 minutes until the squash is tender.
  • Blend the soup using an immersion blender until smooth. Alternatively, use a regular blender in batches. Adjust salt to taste.
  • Garnish each serving with sour cream and chopped cilantro. Enjoy the dish and feel free to share your feedback below!

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