Curried Butternut Squash Soup

October means autumn, and autumn means soup. And there’s nothing better than a squash soup to warm you up when the weather gods have other ideas. I have several squash soup recipes that I enjoy in the cooler weather, but when I’m in the mood for something a bit zippy, this curried soup is what I make. The colour of the squash, enhanced by the curry, mimics the turning leaves, and the coconut cream makes it smooth and comforting, while the bit of spice dances at the sides of the tongue. In technical terms, it’s yummy.

To make this soup vegan / pareve, you can use vegetable oil in place of the butter. I made mine with coconut oil, which works beautifully. Agave syrup or some other natural sweetener will easily replace the honey.

Butternut squash, halved

Butternut squash, halved

Spices! Every kitchen needs them.

Spices! Every kitchen needs them.

Pouring in the coconut cream.

Pouring in the coconut cream.

Curried Butternut Squash Soup

  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 4 cloves garlic, minced
  • 4 cups water or broth
  • 1 (2 pound) butternut squash
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup coconut cream
  • 2 tablespoons honey
  1. Cut the squash in half and scoop out the seeds, saving them for stock. Lightly oil the squash and bake at400F for about 45 – 60 minutes, till tender.
  2. Boil the seeds in 4 cups of water for about 20 minutes to make stock.
  3. When the squash is baked and cooled slightly, remove the skin and add it to the stock, scooping the flesh into a bowl. Pour ½ cup of boiling water into the baking pan and scrape the bottom to dissolve any extra roasted squash goodness from the pan. Add to the stock. Repeat with another ½ of boiling water. Let cool, then strain.
  4. Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes. Add the spices just a couple of minutes before the onions are done, to bring out the flavours.
  5. Stir broth and squash into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until very fragrant, about 15 minutes. Stir coconut cream and honey into squash mixture. If the soup seems too thick, add a bit of water to get it to a consistency you like. Adjust seasonings.
  6. Serve hot.
Soup's on!

Soup’s on!


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