Creamy Curried Butternut Squash Soup Recipe

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CREAMY CURRIED BUTTERNUT SQUASH SOUP

KAIT H

By
@KAITI

Finally fall is arriving in Arizona. I particularly love fall, and winter, because it's the perfect time for comfort food. This butternut squash soup has always been a favorite of ours.


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Serves:

6 - 8 generously

Prep:

30 Min

Cook:

30 Min

Ingredients

3 lb
butternut squash, peeled, seeded and in 1" cubes
3 Tbsp
unsalted butter, divided
1 large
onion, peeled and diced
1 1/2 qt
chicken stock
1-4 tsp
curry powder or to taste
1/2 c
heavy cream
salt, to taste
1 Tbsp
black peppercorns, whacked

Directions Step-By-Step

1
In large 3 to 4 quart pot melt 2 tablespoons of butter over medium heat. Add onion and cook until translucent, about 8 minutes.
2
Add squash and saute for 10 minutes but do not brown. If it looks like it's browning, turn the heat down.
3
Add stock. Bring to a boil, reduce heat and cook until squash is tender, about 15 to 20 minutes. Remove from heat and allow to cool for 30 minutes.
4
Remove squash chunks with slotted spoon and place in a blender with 1 cup of the stock. Puree until smooth and return blended squash to pot.
5
In a small saute pan, melt the remaining butter. Add curry powder to taste and saute for a few minutes, a trick I learned from James Beard.
6
Add 1 cup of the stock to the curry blend and whisk well. Return the soup to medium heat and add the stock/curry mixture to the pot. Whisk well to incorporate the curry into the soup. Return to the boil, whisk the soup well, then remove from heat.
7
When the bubbles subside, stir in the heavy cream. Do NOT boil after adding the cream.
8
Taste for salt and add.
9
Whack the heck out of the black peppercorns.
10
Ladle soup into 6-8 bowls. Add a few sprinkles of the whacked black peppercorns, and serve immediately.

About this Recipe

Course/Dish: Vegetable Soup