As soon as it begins to turn the slightest bit cold, my seasonal soup cravings kick into overdrive. Split pea soup, potato soup, cannellini bean and escarole soup. These are always viable possibilities, but a friend recently cooked up a curried pumpkin soup from the New York Times for book club and I can no longer fight the curry cravings that this soup activated. With two small butternut squash betting on my attention, a curried butternut squash soup is on the menu for the first wet and cold Sunday of fall.
After perusing several recipes, I decided to craft my own version that felt more aligned with my preference for a savory soup. Some recipes call for maple syrup and I push back on that ingredient because butternut squash is inherently sweet. And so I created a simple recipe that highlights the butternut squash and incorporates the typical mirepoix of onions, carrots and celery for the base with just the right amount of curry to deepen the soup with a little color and kick.
With football playing in the background, and wishing there was a roaring fire in the fireplace, I chopped and peeled my mise en place for this luscious soup. Diced yellow onion, celery and carrots saute together until soft and then the butternut squash goes in for a few minutes. Sprinkle in the salt, pepper and curry powder and stir. Cook for a few more minutes. Add vegetable broth and coconut milk and allow the soup to come to a boil. Once it boils, lower the heat to a simmer and cook until the butternut squash chunks are soft, about 15-20 minutes.
Blend the soup and you are ready to have a warm and nourishing meal. For a snack, for lunch with a sandwich or salad or before dinner. This versatile soup is delicious and healthy and warms you from the inside out.
Curried Butternut Squash Soup
Sweet and creamy butternut squash dances gracefully with the curry powder to create a luscious soup that is perfect for a cold day. Serve with a sandwich, salad or with a big chunk of bread. This simple recipe comes together in just over 30 minutes. If you want to pack your bowl with more vegetables, place raw spinach or swiss chard in the bottom of the bowl. Add the soup on top and the heat of the soup will wilt the greens.
- 2 lbs. butternut squash peeled and diced
- 1 yellow onion diced
- 3 carrots peeled and diced
- 3 stalks celery diced
- 1 shallot minced
- 3 cloves garlic minced
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons curry powder
- 3 cups vegetable broth
- 1 14-ounce can coconut milk full-fat
- Optional: raw spinach or swiss chard add a handful of greens to the bottom of the bowl for a vegetable-packed soup
In a soup pot, add two tablespoons olive oil and place over medium-high heat. When the oil is hot, add the onions, celery and carrots and saute for 5 minutes.
Once the vegetables are softened, add the cubed butternut squash and toss to coat.
Add the salt, pepper and curry powder, stir to combine and let cook for 5 minutes.
Add the vegetable broth and coconut milk and bring to a boil.
Once the liquid is boiling, turn it down to a low simmer and let it cook for 15-25 minutes, or until the butternut squash is soft enough to blend.
Using an immersion blender or a blender, puree the soup until it is the consistency you prefer. I like it smooth, but with plenty of chunky vegetables still intact so you know what it is.
Allow to sit at room temperature to meld or heat thoroughly and serve.
Optional: If you are a vegetable lover, add a handful of raw spinach or swiss chard to the bottom of the bowl and pour the soup on top to wilt the greens.
Refrigerate or freeze any leftovers.