Curried Butternut Squash Soup

I know, I know! Nothing screams fall comfort food quite like Curried Butternut Squash Soup. This delectable treat is not just aesthetically pleasing with its warm, radiant colours, it’s an actual feast to your palate too. This soup has a gorgeous sweet-n-spicy harmony; the sweetness from the butternut squash and the kick from the curry spices make a killer combo ��� it’s just bangin’!

The best part? It’s crazy versatile. Can serve it up at a classy Thanksgiving dinner or as a cozy meal on a chilly night! It’s creamy, a bit spicy, and totally slurp-worthy, you guys! So if you’re a soup-lover like me, this one’s a must-try, it’s, as they say, ‘the bomb’!

• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 60 minutes
• Servings: 4
• Yield: 4-6 servings

Enough with the chit-chat though, let’s get into the meat and potatoes of this Curried Butternut Squash Soup recipe!

Ingredients & Equipment You’ll Need

• 2 tablespoons olive oil
• 1 diced onion
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cut into chunks
• 1 tablespoon curry powder
• 1 liter vegetable stock
• Salt to taste

You will need a blender or immersion blender, and a large pot.

The curry in this recipe, apart from tickling your olfactory senses, helps accentuate the squash’s sweetness and nullifies any overt mushiness. Be daring! Try substiting curry with cumin or paprika for a richer flavor. Dig in!

How to Make Curried Butternut Squash Soup

1. Start by heating the olive oil in a large pot over medium heat. Cook the onions until they’re soft and translucent, this should take about 5 minutes. Don���t rush this step, folks; we are building flavors.
2. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Add the butternut squash and curry powder, cook for a couple of minutes so the squash can absorb that curry goodness.
4. Pour in the vegetable stock, bring to a boil, reduce heat to low, cover and simmer for approximately 30 minutes or until the squash is soft.
5. When the squash is tender and falling apart, blitz with a blender until smooth. Season with salt to taste, and serve hot.

Tips for The Best Results

• Make sure to properly caramelise the onions!
• Freshly grind your spices for maximum flavor.
• Roast the squash for more depth in flavor.

Storage Tips

• This soup can be easily frozen and reheated as needed.
• Store leftover soup in the fridge for up to a week.

Frequently Asked Questions

Q: Can I substitute butternut squash with pumpkin?

A: Yes, you can use pumpkin, it will give a similar texture and sweetness, but it has it’s own distinct flavor.

Q: Can this recipe be made vegan?

A: Absolutely, this recipe is totally vegan-friendly! Simply substitute any non-vegan ingredients like chicken broth for vegetable broth.

Q: Is there anything else I can garnish the soup with?

A: The options are endless! Try roasted pumpkin seeds, a dollop of sour cream or a bit of crumbled goat cheese. You’re the boss!

Q: Can I use other spices instead of curry?

A: Definitely! Cumin or paprika could be delicious substitutes.

Q: How spicy is this soup?

A: The soup has a mild heat to it but can be easily adjusted by altering the amount of curry used.

Nutritional Facts of Curried Butternut Squash Soup

Each serving provides:

• Calories: 250 kcal
• Total Fat: 10g
• Carbohydrates: 35g
• Protein: 4g
• Sodium: 550mg

So, there it is, people! Curried Butternut Squash Soup – a dreamy blend of sweet-sour-spicy that’s sure to take your taste-buds on an epic ride. Don’t just take my word for it though, give it a whirl. It’s soup-er easy, it’s lip-smackingly good, and I guarantee you’ll be head over heels for it as I am. Serve it up with some crusty bread and a nice salad and let the soup become the superstar of your next lunch or dinner. Enjoy!