I’ll admit that, aside from zucchini, it has taken me a long time to embrace squash. And for a very silly reason: I am slightly intimidated by the odd shapes, colors and sizes. And when I do feel adventurous enough to bring one home, I sit there staring at it trying to decide what to do with it before ultimately using it as a decoration. However, after listening to a friend rave about butternut squash soup, I decided that it was time to conquer my fear of the unknown and pick up one. What I discovered is that Butternut Squash Soup is velvety, slightly sweet and the perfect supper on a cool autumn night.
After asking around it seemed that most butternut squash soup recipes were simple: cubed butternut squash, butter, chicken broth and a few spices. My friend suggested cinnamon. I said “Cinnamon? I don’t want this to be sweet!” But low and behold, after taking her advice, I found that cinnamon worked quite nicely in this soup. I did take a couple liberties and add onions and potatoes as well.
As for the curried squash seeds, when I opened up my butternut squash and saw the little white seeds I could not just throw them away. They were practically begging me to roast them. I decided to toss them with some curry powder and a little salt and pepper before roasting. They made for a perfect crunch on top of this velvety soup. Not to mention, a great snack.
One final note. For this recipe you will be using your immersion blender. Wait, you don’t have one of those? Christmas is only a couple months away, I suggest you get yourself on Santa’s nice list and ask for one of these little babies. They are wonderful things to have in the kitchen. In the meantime, you can use a blender. You will just have to carefully transfer the soup in batches and blend until smooth.
Butternut Squash Soup with Curried Squash SeedsPrint Recipe
- non-stick spray
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium yellow onion, minced
- 3 small russet potatoes, peeled and diced
- 1 medium butternut squash (about 3 pounds), peeled, seeded and diced (reserve seeds)
- 5-6 cups chicken broth
- 1 teaspoon ground cinnamon
- fresh cracked pepper and kosher salt
- 1/4 teaspoon curry powder
- chopped parsley
Preheat oven to 350 degrees. Spray baking sheet with non-stick spray. Set aside.
In a large soup pot, heat butter and olive oil over medium heat. Once butter melts, add onions and cook for 3 minutes or until onion is translucent.
Add diced potatoes, squash and 4 cups of chicken broth. Bring to a boil, reduce heat and let simmer until squash is soft. About 15 minutes.
Using an immersion blender, blend until smooth. Or transfer, in batches, to a blender and blend until smooth.
Pour in 1 cup of remaining chicken broth and sprinkle in cinnamon. Season to taste with pepper and kosher salt. Add remaining cup of chicken broth until you reach desired consistency (I prefer my pureed soups a little thicker so I use less broth). Turn to low and let simmer as you prepare the squash seeds.
Rinse reserved squash seeds being careful to remove any squash and pat dry. In a bowl combine squash seeds and curry powder. Sprinkle with kosher salt and fresh cracked pepper. Lay in a single layer on prepared baking sheet. Bake for 5-6 minutes.
Ladle soup into soup bowls. Place a few of the curried squash seeds on top. Sprinkle with chopped fresh parsley. Serve.
So my first experience with squash was a success. Yay! Now I can't wait to experience more. Any thoughts on what I should try next? Enjoy!