This creamy cold weather soup warms you up and hits the spot.
They last for months!
For the last month I’ve had a hankering for curried squash soup.
Elise Bauer
That really brings out the squash flavor.
The trick to that, of course, is effectively cutting a very hard squash.
Some stores sell butternut squash already cut up too.
Elise Bauer
In addition to curry powder, the seasonings include fresh grated ginger and whole mustard seeds.
Finish with a dollop of sour cream and fresh cilantro to bring the soup into balance.
Can Other Squash Be Used?
Butternut is preferred because of its mild flavor and smooth texture when blended.
Still, it’s possible for you to substitute with other winter squash.
That short amount of time helps soften the peel just enough to make it easier to work with.
you’re able to also buy butternut squash that is already cut and prepared.
you’re free to also freeze the soup for up to 3 months.
Just defrost in the fridge the day before you plan to eat it.
Reheat the soup over medium heat on the stove to a full rolling boil.
Craving More Squash Soup Recipes?
Add a dab of butter to the olive oil.
Toss to coat all sides with oil.
Sprinkle a little salt over the squash.
Add more oil and butter for the additional batches.
Remove from pot and set aside.
In the same pot, heat another tablespoon of olive oil on medium heat.
Add the chopped onions and cook, stirring now and then, until softened.
Use a flat bottomed wooden or metal spatula to scrape up any browned bits.
Return the butternut squash to the pot.
Add the chicken stock and a teaspoon of salt.
Increase the heat to bring to a simmer.
Then, lower the heat to maintain a low simmer.
Cover the pot and cook for 40 minutes until squash is completely tender.
Use an immersion blender to blend the soup smooth.
Add more salt to taste, if needed.
Serve in individual bowls with a dollop of sour cream and some chopped cilantro on top.
