Curried Butternut Squash Soup is one of my family’s favorite soup recipes. I have also served this delightful and interesting soup for dinner parties. I also like to serve this soup as part of my Thanksgiving dinner. Give this Curried Butternut Squash Soup a try – you will not be sorry!
- 3 tablespoons olive oil, extra-virgin (or vegetable oil)
- 1 cup onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- Cayenne pepper (red pepper) to taste
- 2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
- 3 cups chicken stock or vegetable broth*
- 3 cups water
- 1 pound tart apples, peeled, cored, and chopped
- Salt and pepper to taste
In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add sliced squash, vegetable or chicken broth, water, and chopped apples. Bring liquid just to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and let cool at least 15 to 20 minutes.
Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper to taste.
NOTE: At this point, soup may be refrigerated until ready to serve.
To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.
Makes 6 servings.
* Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.