Curried Butternut Squash Soup
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This soup starts with one whole butternut squash, along with carrots, celery, onions, potatoes and one apple.
This soup makes a large quantity, but it makes wonderful leftovers (and honestly), it’s so good it might not last long anyway. I use a seven quart cast iron dutch oven (pot) to make this.
If you’re not sure how to safely peel, deseed and chop a butternut squash – please watch this quick tutorial. I think that butternut squashes are the most dangerous vegetable to peel and chop.
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To start making this soup, sautee the carrots, onions and celery (the aromatics) in butter.
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Sautee until soft and caramelized.
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Add the cubed squash, potatoes and apple. Give it a few good stirs.
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Then add the chicken broth, stir well and partially cover the pot with a lid and simmer until the vegetables are softened.
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Take the pot off the burner and let it cool for about ten minutes before you puree it. If you do not have an immersion blender, use a food processor or regular blender – but work in batches and be careful. It will be hot.
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Add the seasonings and cream. My kids like to drink this soup out of mugs. It also makes wonderful leftovers.
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If you’d like, you can garnish with more cream, croutons, pumpkin seeds and fresh thyme leaves.
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Curried Butternut Squash Soup
Equipment
- An immersion blender is preferable, but you can also use a blender or food processor – as long as you work in batches.
- Large soup pot – I think cast iron is best. This soup fits just right in a 7-quart pot.
Ingredients
Soup
- 1 large butternut squash, peeled, seeded and cubed 6-8 cups cubed
- 1/2 cup butter – unsalted or salted
- 2 yellow onions, diced
- 2 ribs celery, chopped
- 2 large carrots (or 3-4 small ones), peeled and sliced
- 4 medium potatoes peeled and cubed
- 1 green apple – tart is best
- 2 32 oz boxes of chicken broth to equal 8 cups
- 1 cup light cream, or 1/2 cup heavy cream or to taste – you decide how creamy you want it.
- 1 Tbs curry powder I use a madras curry powder
- 1 tsp white pepper
- 1 Tbs salt, or more, to taste
- optional: Juice of one lemon. If you could not find a tart apple, then just use a sweet apple and add lemon juice.
Croutons (optional but encouraged)
- 4 slices Non-extraordinary white bread. Stale is best.
- 2 Tbs olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper fresh cracked is great but not mandatory
- 1/2 tsp dried thyme
Garnish (optional but suggested)
- more cream – light or heavy
- pumpkin seeds
- croutons
- fresh thyme leaves or sprigs
Instructions
- This recipe makes a huge pot of soup. I wrote it around the size of a large butternut squash. It's so good though, you won't have a problem eating it up. I make a big pot for lunches throughout the week during the fall and winter.
- In a large pot, melt the butter and sautee the onion, celery and carrots over medium-high heat for about 15 minutes – stirring occasionally. Sautee until the vegetables are softened and slightly browned/caramelized.
- Pour the cubed squash, potatoes and apple into the pot. Give it a few stirs, then immediately pour the two cartons of chicken broth into the pot.
- Stir well and place a lid on the pot, but not sealing the pot. Place the lid slightly offset so steam can escape.
- Simmer for about 20 minutes or until the potatoes and squash are soft.
- Take the pot off the burner and let it cool a little with the top off. Cool for about ten minutes before you start to puree.
- Puree with an immersion blender, or using a food processor or blender. If you use a food processor or blender, work in small batches and be careful. It is hot.
- Add the salt, white pepper and curry powder. Stir well.
- Add the cream and stir. If you feel it needs a little something extra, try adding more salt (add it gradually and keep tasting it) and add some lemon juice. The lemon juice will add a "sparkle" to the flavor.
Croutons
- Preheat your oven to 400° F. Cube the bread. Put the bread cubes on a baking sheet.
- Drizzle bread cubes with olive oil and use your hands to move the bread around, getting it mostly coated evenly with the oil.
- Sprinkle bread cubes with salt, pepper and dried thyme.
- Bake for 5-10 minutes, stirring as needed. They will be golden to golden-brown, crispy and sizzly when they are done.
Garnishing
- Ladle the soup into bowls and – for the full effect – top with a small pour of cream, some croutons, a few pumpkin seeds and some fresh thyme. Dried thyme can be used too.