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curried butternut squash soup

Terrio13 avatar
Recipe by
TERRI OPGENORTH
@Terrio13
Lake Mills, WI

A restaurant in the next town used to send out recipes every month on postcards and this is one of them. I found it as I was searching for something else and came across it. I made the recipe and it is fantastic! I even fooled one of my neighbors that "hates" squash into eating and enjoying it!

yield 4 -6
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For curried butternut squash soup

  • 1 lg
    butternut squash
  • 3 clove
    garlic, chopped
  • 1 lg
    onion
  • 1 Tbsp
    butter
  • 2 tsp
    curry powder
  • 1/8 tsp
    thyme, dried
  • 1 qt
    chicken stock, veg. stock, water or milk
  • 1/2 c
    heavy cream
  • 1
    granny smith apple--chopped for garnish
  • cilantro, fresh--for garnish

How To Make curried butternut squash soup

  • 1
    Cut squash in half and scoop out seeds. I have used other hard winter squash with good results. Do not use acorn however! Place on baking sheet cut side down, add a little water and bake until soft. 400 degrees.
  • 2
    Cut onion in thin slices and saute in butter until translucent.
  • 3
    Add curry powder and garlic to onions and cook a few minutes more.
  • 4
    Pour liquid of choice into pan and bring to a simmer.
  • 5
    Scoop out the flesh of the squash and add it to the pan along with thyme.
  • 6
    Simmer soup for 20 minutes and then puree in Food processor or use an immersion blender.
  • 7
    Check for seasoning and add slat and pepper per your taste.
  • 8
    Stir in cream and heat through (dont boil)
  • 9
    Garnish with chopped apple and cilantro.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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