Creamy Curried Butternut Squash Soup
As I mentioned earlier, my mom and grandparents went to a local farm and came back with (no exaggeration) 14 butternut squashes. My mom took over half of them home. Needless to say I got a bit overwhelmed, but butternut squash is so versatile you can add it to so many different things & develop both sweet and savoury recipes with it.
One of my favourite butternut squash recipes is curried butternut squash soup. There’s nothing cozier than sipping on some seasonal soup by the fireplace on a cold fall day (which let’s face it… if you are living in Ontario, that’s most days now). Here’s a super simple recipe for those lazy and cold fall days that will lighten the mood & warm your bellies.
Curried Butternut Squash Soup Recipe:
1 1/2 Butternut Squash, peeled, seeded and cubed.
1 Yellow Onion or 3 Small Shallots
3 Garlic Cloves, peeled, and minced
1/2 Tbsp Cumin Seeds
3 Tsp Cumin
1/2 Tbsp Curry Powder
1/2 Tsp Smoked Paprika
2 Inches Ginger
1 1/2 Tbsp Olive Oil
1 Cup Coconut Milk (can be full fat or lite… this will depend on how creamy you want your soup)
1 1/2 Cup Hot Water
1 1/2 Vegetable Bouillon Cube (I like to use the Miso Cubes)
Pink salt and Pepper to taste
In a large pot, caramelize garlic, ginger, onion, and cumin seeds in olive oil
Add in butternut squash and sauté for 5 minutes
Pour in hot water and miso cubes and bring to a boil
Once the water begins to boil, add in all seasonings and stir.
Let boil for 15 minutes.
Add in coconut milk.
Let boil until the butternut squash is soft.
Once soft, pour mixture into a food processor (or you can hand blend) and blend until it becomes a puree.
Add more seasonings if desired.
Pour soup back into the pot and simmer for 10 minutes.
Top with desired toppings, I usually go with roasted pumpkin seeds or roasted chickpeas.
Ps. if you have more time,,, feel free to roast the butternut squash and then simmer it in the liquid & seasonings for about 15 minutes.