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.