I don’t remember ever having so many types of squash in my kitchen before. This Fall and Winter season, I’ve lost count at how many butternut, acorn and sugar pumpkins we’ve gotten from our CSA, and it’s been challenging coming up with ways to eat them all. Muffins, stuffed squash, quinoa salad dishes, pumpkin mash, sage butter steamed pumpkin… and on and on.
Right now, as I type this, I have two zucchinis, half of a sugar pumpkin, and FOUR good sized acorn squash on my counter. And of course, before last night’s dinner, I also had a large butternut squash to the above mentioned bounty.
We’ve had big rains here, with even bigger winds. The palm trees have been whipping hard around the house and I leave just enough windows open to feel cold. It is, our Winter. And come on! You know I love me some Winter soups.
A friend had planted the seed in my head for a pumpkin curry soup not a few days prior, and Curry Butternut Squash Soup for dinner it would be!
Note: There are several possible substitutions in this recipe. Play with it, make it yours.
Curry Butternut Squash Soup
- 2 Tbls Butter
- 1 cup diced onion
- 4 cloves minced garlic
- 2 tsp curry powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp tumeric
- 1/2 tsp pumpkin spice
- 1/2 tsp cumin
- 1 3/4 cups of coconut milk, full fat
- 3 cups of both ( I recommend veggie broth, but I actually didn’t have any on hand and so I used 3 cups of water mixed with 2 tbls of Nutritional Yeast.)
- 2 cups steamed and mashed butternut squash (you can use sugar pumpkin, or acorn as well, but the acorn won’t be as sweet as the other two)
- Several springs of fresh thyme
- a small avocado or more depending on how many you are serving
1. Melt the butter and cook the garlic and onions in a pot until the onions begin to turn a bit translucent on medium heat.
2. Add the spices, mix and cook for another minute.
3. Add the broth and the butternut squash, bringing it to a simmer and cook uncovered for about 15 – 20 minutes. This makes your house smell so good!
4. Stir in the coconut mild a few minutes before turning off the heat.
5. Place cut up avocado, at the base of each empty bowl. I love avo, and add a generous amount to my soup! Ladle in the soup and top with some fresh thyme leaves.
This batch should serve 4 easily.
Curried butternut squash is a winter staple in my house. I love the way it makes the house smell and it is one of the only vegetarian recipes that my meat-loving partner ever requests.
Colleen! I hear you. The house always smells like the holidays and warm pj's and yum whenever I make this. In fact I'm making it again tonight! I'm still on a long run of squash in this house. I've got about 10 pounds from a pumpkin that I honestly have no idea what to do with. Will have to keep you all posted. BUT! I would love to take a peak at your recipe, if you want to share.
Atourina Charles says
Looks incredibly nourishing Elena! 😀