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Curry Butternut Squash Soup Recipe

Ingredients

How to make it

  • 1) Preheat the oven to 350°.
  • 2) Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
  • 3) Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, shallot, ginger and curry powder and cook over moderate heat until lightly browned.
  • 4) Add the wine and cook until evaporated.
  • 5) Add the cooked squash, stock (or water), coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
  • 6) Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper. (Note: I used white pepper for this recipe to preserve the color of the soup.) Return to pot.
  • 7) Add potatoes, if desired, simmer for another 30 minutes or until potatoes are cooked
  • 8) If your soup is too liquid continue to simmer until thick.
  • 9) Ladle the soup into bowls, garnish with cheese (if desired)

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The Cook

Leran Mount Pleasant, DC

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