Curried Squash Soup
This soup is spot on with the warm flavors of allspice and curry powder. Roasting the squash brings out the caramelized flavors of the squash. This soup will warm you up right down to your toes!
Equipment
- 1 baking sheet
- 1 sharp knife for cutting up the squash
- 1 6qt pot
Ingredients
- 1 large butternut squash
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 tbsp butter
- 1 whole Granny Smith apple peeled, cored and cut in chunks, roast with squash
- 3 whole cloves garlic minced
- 1/2 cup onion chopped
- 4 cups chicken stock
- 1 tbsp brown sugar
- 1 tsp curry powder heaping
- pinch allspice
- salt and pepper to taste
Instructions
preheat oven to 400°
- Wash squash and cut in half, and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place on baking sheet insides up and bake for 30 minutes or until squash is fork tender. Remove and allow to cool for 10 minutes before scooping cooked squash out.
- In pot melt butter and add apple onion and garlic saute over medium low heat until tender and starting to brown. Add squash to the pan with chicken stock, allspice, curry powder, brown sugar and salt and pepper to your taste. Stir to combine. Using an immersion blender blend soup until smooth. Cook for an additional 10 minutes over medium low heat.
Notes
Vegan: if you would like this to be vegan you can use vegetable stock and substitute the butter for olive oil.
Blender: If you do not have an immersion blender a regular stand blender works just fine. Place all the ingredients in the blender with 2 cups of broth and blend until smooth, pour soup back into pot. Pour remaining 2 cups of broth in the blender and pulse to loosen up and soup that remains the blender bowl, then pour this in with soup.
Brown Sugar is optional.
Nutrition
Calories: 371kcalCarbohydrates: 47gProtein: 9gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 30mgSodium: 717mgPotassium: 1175mgFiber: 10gSugar: 14gVitamin A: 14IUVitamin C: 2mgCalcium: 148mgIron: 3mg
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