I wasn't sure I would be able to get away with making this one. When I told Daniel about it, he didn't think it sounded very appetizing. Thankfully, he is willing to try new things. I read a few food blogs, and one of them is Pink Parsley. She always has really tasty sounding recipes and I've always enjoyed the ones I've made from her website. This recipe for Curried Butternut Squash Soup was no different. It was SO YUMMY! Daniel even liked it! It was smooth, warm, and even a little spicy. The flavors were all really good together.
So here is the recipe! Hope you enjoy it as much as we did!
Curried Butternut Squash Soup
adapted from The Pastry Queen, by Rebecca Rather
Serves 4 to 6
2 Tbs unsalted butter or olive oil
1/2 medium yellow onion, chopped
1 large carrot, peeled and sliced
1 1/2 lbs butternut squash, peeled, seeded, and cubed
1 medium russet potato, peeled and cubed
1 tsp ground ginger
1 tsp ground cinnamon
1 1/2 Tbs curry powder
1/4 tsp nutmeg
pinch cayenne
1/2 tsp salt
2 cups chicken stock
1/2 cup milk (low fat or fat-free is fine)
1/2 cup heavy cream (optional) --I used the heavy cream
1 tsp honey
1/2 tsp paprika
Freshly ground black pepper
Sour cream or Greek yogurt, for garnish (I didn't use this, but I'm sure it would be really good!)
Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion and carrot and saute over medium heat for about 3 minutes, or until the onions begin to soften. Add the squash potato, ginger, cinnamon, curry powder, nutmeg, cayenne, and salt. Saute for 2 minutes. Add the stock, milk, cream, honey, and paprika and bring the soup to a boil. Decrease the heat, cover the pot, and simmer the soup over low heat for about 45 minutes, or until the vegetables are soft.
*** Working in batches, puree the soup in a blender or food processor until smooth. Add black pepper to taste. If the soup seems too thick, add more milk or chicken stock. Serve hot with a dollop of sour cream or Greek yogurt on top. (I accidentally omitted this section because my printer didn't print it. It ended up tasting fine without blending it. Even though it was a little chunky, the vegetables were really soft.)
I made some homemade bread and it complemented it nicely.
So here is the recipe! Hope you enjoy it as much as we did!
Curried Butternut Squash Soup
adapted from The Pastry Queen, by Rebecca Rather
Serves 4 to 6
2 Tbs unsalted butter or olive oil
1/2 medium yellow onion, chopped
1 large carrot, peeled and sliced
1 1/2 lbs butternut squash, peeled, seeded, and cubed
1 medium russet potato, peeled and cubed
1 tsp ground ginger
1 tsp ground cinnamon
1 1/2 Tbs curry powder
1/4 tsp nutmeg
pinch cayenne
1/2 tsp salt
2 cups chicken stock
1/2 cup milk (low fat or fat-free is fine)
1/2 cup heavy cream (optional) --I used the heavy cream
1 tsp honey
1/2 tsp paprika
Freshly ground black pepper
Sour cream or Greek yogurt, for garnish (I didn't use this, but I'm sure it would be really good!)
Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion and carrot and saute over medium heat for about 3 minutes, or until the onions begin to soften. Add the squash potato, ginger, cinnamon, curry powder, nutmeg, cayenne, and salt. Saute for 2 minutes. Add the stock, milk, cream, honey, and paprika and bring the soup to a boil. Decrease the heat, cover the pot, and simmer the soup over low heat for about 45 minutes, or until the vegetables are soft.
*** Working in batches, puree the soup in a blender or food processor until smooth. Add black pepper to taste. If the soup seems too thick, add more milk or chicken stock. Serve hot with a dollop of sour cream or Greek yogurt on top. (I accidentally omitted this section because my printer didn't print it. It ended up tasting fine without blending it. Even though it was a little chunky, the vegetables were really soft.)
I made some homemade bread and it complemented it nicely.