How to Make Curried Butternut Squash Soup

Whether for a family or friends gathering, soup is easy to make and just plain cozy to eat. This butternut squash soup can function as the first course or main event of a hearty Fall meal.

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How to Make Curried Butternut Squash Soup Recipe
10 Steps
Ingredients
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1
Start with a standard butternut squash. Wash the outside and cut in half, lengthwise. Discard the seeds and pulp and lay face-down on a lightly buttered baking dish.

Start with a standard butternut squash. Wash the outside and cut in half, lengthwise. Discard the seeds and pulp and lay face-down on a lightly buttered baking dish.

2
Place the squash in the oven. The squash should take approximately one hour at 350 degrees to bake. Your fork should easily pierce the squash, similar to a potato.

Place the squash in the oven. The squash should take approximately one hour at 350 degrees to bake. Your fork should easily pierce the squash, similar to a potato.

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3
When the squash has cooked 40 minutes, combine the following in a large pot: 4 tablespoons melted butter; 1 onion; 2 cloves garlic

When the squash has cooked 40 minutes, combine the following in a large pot: 4 tablespoons melted butter; 1 onion; 2 cloves garlic

4
Add 2 cups vegetable or chicken stock and 1 tablespoon of yellow or hot madras curry powder and simmer until squash has finished cooking. For more spiciness, add 2 tablespoons of curry powder.

Add 2 cups vegetable or chicken stock and 1 tablespoon of yellow or hot madras curry powder and simmer until squash has finished cooking. For more spiciness, add 2 tablespoons of curry powder.

5
When your squash is ready, take out of oven and scrape with a spoon into pot with onion and stock. Let simmer for 15-20 minutes, stirring occasionally.

When your squash is ready, take out of oven and scrape with a spoon into pot with onion and stock. Let simmer for 15-20 minutes, stirring occasionally.

6
After simmering, add 1 to 1 1/2 cups half and half. You can use more milk as a healthier substitute, but the lower fat content in milk will give the soup a watery texture.

After simmering, add 1 to 1 1/2 cups half and half. You can use more milk as a healthier substitute, but the lower fat content in milk will give the soup a watery texture.

7
Next, blend the soup to a bisque consistency, a smooth texture. A large food processor was used, but a blender will work as well.

Next, blend the soup to a bisque consistency, a smooth texture. A large food processor was used, but a blender will work as well.

8
The soup is ready to enjoy! Serve in large bowls and garnish with fresh Parmesan cheese. You can also garnish with a sprig of mint. Mint and curry are delectable complements.

The soup is ready to enjoy! Serve in large bowls and garnish with fresh Parmesan cheese. You can also garnish with a sprig of mint. Mint and curry are delectable complements.

9
Serve with a few crackers, perfect for dipping!

Serve with a few crackers, perfect for dipping!

10

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