I love the sweetness of butternut squash, but I always feel as if it needs something to liven it up. In this recipe, curry spices and ginger add heat and make a simple, but very satisfying soup.
In Chinese medicine, squashes are thought to be qi tonics and are prized for their nutritional value. They’re Vitamin A, in the form of beta-carotene, that gives orange vegetables their warm glow and, in fact, 1 cup of butternut squash contains over 400% of the recommended daily allowance of vitamin A. It’s also a great source of vitamin C and potassium.
Brewing up a pot of this nutrient-rich soup is really simple. The most time-consuming part is peeling the butternut squash. I do this with a potato peeler while the squash is still whole, but I have to admit that I try to delegate the task to someone else if I can.
A couple of years ago I blogged about a more complex version of this soup, but the simpler one below has now become a staple in our house. It’s a very flexible recipe and changes every time I make it because it’s easy to add in veggies that are hanging out in the fridge or even small scraps of leftover meat.
Curried Butternut Squash Soup
- 1 medium onion, finely diced
- 2 tbsp olive oil
- 2 tbsp, chopped ginger
- 3 tbsp madras curry powder (we like Sun Brand)
- 1 butternut squash, peeled and chopped into 1″ chunks
- Approx. 6 cups vegetable stock
- Hot sauce to taste (I think Nando’s Hot Peri-Peri Sauce goes particularly well with this because it reminds of home, but it’s quite expensive! Sriracha works really well too!)
- In a large pot sauté the onion in the olive oil over low heat until it is translucent.
- Add the ginger and continue to sauté for 2 – 3 minutes until fragrant
- Add the curry powder and stir until thoroughly mixed in.
- Then add the butternut squash, put a lid on the pan and allow the squash to release its juices over low heat for about 5 minutes.
- Add enough vegetable stock to cover the squash and turn up the heat to bring to a boil.
- Once it’s boiling, turn down the heat, replace the lid and let the soup simmer for about 20 minutes until the squash is soft.
- Using a hand blender puree the soup.
- Taste for seasoning and add salt, pepper, and some hot sauce if you like to turn up the heat.
- Serve garnished with toasted almonds or yogurt.