Monday, December 20, 2010

Curried Butternut Squash Soup

Periodically, Jim whips up a quick soup for me to take to lunch during the week while we're making dinner over the weekend or on a Monday evening.  I love it when he does that and I'm guaranteed great lunches for the week!

However, I have noticed that we are different in our soup-making methodologies (oh dear.....I can't believe I applied the hated word to soup-preparation).  Jim is classically trained and goes the more European route of making blended or pureed soups.  I, on the other hand, prefer chunkier soups and stews with bits of texture throughout.  Regardless, Jim's soups are always YUMMY.  So, I'm going to post this recipe a la Jim and later on I'll post my most recent soup-making endeavor (Cauliflower and Cheese).

Curried Butternut Squash Soup

(quantities are approximated and should be adjusted for amount you're cooking; for the seasonings, you may want to start conservatively and then add at the end if you're wary)

  • 1 onion, diced
  • 1-2 cloves of garlic, minced
  • 1-2 tbsp curry powder (depending on how spicy you like it)
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1.5 tsp salt
  • 1 tsp cracked black pepper
  • 1 large butternut squash, peeled, seeded and cubed  (you could also substitute and use sweet potatoes or parsnips - and to jazz it up even more, add a green apple to it)
  • water - just enough to cover
  • 1 cube of vegetable stock
  • 1/2-1 cup of milk, cream or coconut milk (depending on what you have available or how rich you want it)
  • plain yogurt (optional)


1.  Sweat the onions and garlic in a little bit of oil until soft.
2.  Add the seasonings, warming them up until aromatic.
3.  Add the cubed squash (or sweet potatoes or parsnips).
4.  Cover with water (just barely) and add the vegetable stock cube.
5.  Let boil until the squash (or potatoes or parsnips) are soft.
6.  Add the milk/cream/coconut milk and remove from heat.
7.  Puree the soup in blender or food processor and then pass the soup through a sieve or coarse cheesecloth to remove any stringy bits (Seriously, this is important.  Don't miss this step.  No one likes little bits that feel like hairs or grit in their soup even if it still tastes great)
8.  If serving immediately, return the soup to the heat for serving.  If not serving immediately, leave out to cool and then put in the fridge.
9.  If desired, serve the soup with a dollop of yogurt and eat with a hearty, crusty bread or a bit of naan bread.

Serves 6

Nutritional Info for squash version of soup:

Calories 125; Fat 0.6g; Carbs 37g; Protein 3.5g

1 comment:

  1. I make a big vat of soup every weekend for lunches throughout the week. It was butternut squash last week, leek and potato this week. I'll try adding the cinnamon and cumin, and maybe the apple if I'm feeling feisty next time. If you want to cut the fat content to almost zero, you can substitute the milk for 1 large potato--Yukon Gold or a similar variety makes the creamiest substitution, but any variety will do.
    I also make a slightly-tweaked loaf of Avoca Brown Bread with the soup. I replace the whole milk a non-fat buttermilk and add 2 T of flaxseed--super easy and soooo yummy.