Leading up to my making this, as the butternut squash sat on the counter and I admired it, Jon made sure I knew that he didn’t eat it. So I made it while he was teaching one night, had it for dinner and then continued to have leftovers for lunch. A few nights later, Jon made himself some Creamy Chicken and Rice Soup. I heated up my Curried Butternut Squash Soup and Jon looked at it and said, “Oh that looks delicious.” I replied, “haha, funny,” thinking he was teasing me, but then he said, “No really, it looks and smells really good. Can I taste some?” He took one bite, then another, and another, until I had to stop him so some would remain for my dinner. “I thought you didn’t like this?” I asked. “Well I didn’t know you were going to make it Indian,” he replied. So yeah, if you think you don’t like butternut squash soup, give this recipe a try; you might change your mind. It changed my boyfriend’s.
Ingredients: 1 whole butternut squash ( cut into 1 inch cubes), 1 parsnip, 1 turnip, 1 carrot, 3-4 celery stalks, 2 1/2 cups veggie stock, olive oil, 1 shallot, 2 garlic cloves, 1 tablespoon curry, 1/2 teaspoon red pepper flakes (or more to taste), 1 tablespoon cumin, 1/2 teaspoon allspice, 1 cup milk, Salt and Pepper to taste. Croutons, chives, or sour cream as optional garnish.
Instructions: Toss (cut up) squash, turnip, parsnip, carrot, and celery with olive oil, salt, curry, cumin, allspice and pepper. Roast in the oven at 400 degrees for about 25 minutes. In a soup pot, sweat the shallot, garlic cloves, and pepper flakes for about 5-7 minutes. Add the roasted vegetables. Saute for one minutes. Cover with veggie stock. Boil until all vegetables are completely tender. Use a handheld blender to combine until smooth. (You can use a regular blender for this as well, but let the soup cool first.) Add milk and blend more. Bring soup back to a boil. Garnish with croutons, sour cream, or chopped chives.
This soup is exquisite. I hope you will make it because I’m sure if you do, you’ll enjoy it immensely. Me, I cannot wait to make it again, I just need to hit up the farmer’s market for some more butternut squash.
I don’t have a major love for butternut squash, but this DOES look fabulous. Sounds like Jon has good taste
He has good taste in women and food, but not clothes!
If you really hate butternut squash, give it a try with three or four sweet potatoes instead!
Looks yummy! I’m always drawn to posts about soup this time of year… I actually have a couple parsnips from my CSA, and I just picked up a small “sweet” pumpkin…. Maybe I’ll pick up the other stuff and make it tomorrow…
It’s really yummy! And so so easy, especially if you have an immersion blender (which is the best cooking tool ever!).
I do I do!
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Frankie, I made the soup yesterday and it’s AMAZING. I’m going to share it with my CSA group (I’ll credit you, of course).
Thanks! I am so excited that you made it. I still need to buy another butternut squash! Did your daughter like it too? I’m trying to figure out if it’s a good thing to make with the kids I babysit!
ha ha… Chloe did not go for it. I think it was too spicy for her. I would try to give her butternut squash soup in the future, but I would make a mild version. Also, FYI, I used a small pumpkin and 1 sweet dumpling squash instead of the butternut… and I didn’t have any curry powder so I used garam masala. I was also thinking of using coconut milk instead of regular milk next time!
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Hey Footer, mine is good but not as good as yours! I put in too many carrots