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Curried Butternut Squash Soup Recipe

Ingredients

How to make it

  • Preheat oven to 425°F.
  • Make sure all the vegetables are cut into uniform sizes so they roast evenly.
  • In a baking dish large enough to hold the vegetables without crowding too much (you want them to have room to roast not steam in the oven) toss with the canola oil, curry powder and season with salt and pepper.
  • Roast for approximately 30 minutes until the squash is fork tender.
  • Transfer the vegetables to a sauce pan (my 9-quart Le Creuset worked perfectly) deglaze the roasting dish with a little stock scraping up any bits of stuck on vegetables, add to pan and cover with chicken stock.
  • Simmer gently for twenty minutes or so, then liquidize.
  • It’s All Delicious Notes: The soup will be on the thick side, which I liked, but you may want to add a bit more stock.

Reviews & Comments 3

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  • meganrae 14 years ago
    Mmm, love the idea of roasting the squash with the curry powder and adding a sweet potato! Will definitely give this one a try soon :)
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  • sallykd 15 years ago
    Thanks...it's a basic one for the repertoire...you can always add an apple or ginger instead of curry.
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    " It was excellent "
    chefelaine ate it and said...
    Very nice recipe! FIVE :+D
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The Cook

sallykd Hilton Head, SC

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