Curry Roasted Butternut Squash Soup

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The last few farm box deliveries have left me with an overwhelming amount of butternut squash. They were piling up on my counter top and before I knew it, I had 5 of them begging me to give them some attention. Since it’s suddenly so chilly outside, I decided that the perfect use for these beauties would be in a warm bowl of soup filled with spices. The butternut squash with the curry, cumin, and ginger are a match made in heaven. I used light coconut milk to give it that creaminess and subtle, yet, impressive coconut flavor. Had I mentioned how incredibly good for you Butternut squash is? It has an ample amount of dietary fiber, antioxidants, and that gorgeous rich orange color means that is extremely high in carotenoids. Carotenoids have been shown to protect against heart disease and act as a deterrent for some cancers.  So let’s eat up!

I only used up 2 of the squashes for the recipe, so I am going to have to think of something else, quickly, for the rest of them. Looks like butternut squash is on the menu for the next week….and I am not bummed!

Curry Roasted Butternut Squash Soup {Vegetarian, Gluten Free, Paleo}

Makes about 4  bowls
(Prep time: 15 minutes, Cook time 35 minutes) 

 

2 medium Butternut Squash; peeled, seeded & chopped

1 yellow onion, chopped

2 cloves garlic, minced

1 14oz can Light Coconut Milk

2 cups Vegetable Stock (or chicken stock)

1 TBSP tomato paste

2 TBSP butter

2 tsp Extra Virgin Olive Oil, divided

4 tsp curry powder, divided

1 tsp ground ginger (or 1 TBSP of fresh minced ginger)

1 tsp cumin

1/2 tsp chipotle chili powder, optional (does give it a little kick!)

1 1/2 tsp sea salt, divided

1 tsp pepper, divided

4 tsp Creme Fraiche (or sour cream or plain greek yogurt), as garnish

Sprigs of cilantro for garnish

  1. Preheat oven to 425° and line a large baking sheet with aluminum foil.
  2. Peel, seed, and chop the butternut squash into 1″ cubes. Lay the cubes on the baking sheet, drizzle with about a teaspoon of olive oil, 1/2 teaspoon sea salt, 1/2 tsp pepper, and 1 tsp curry powder and bake for 25 minutes or until squash is tender. Remove from oven and set aside.
  3. While butternut squash is roasting, get started on the soup. In a large pot heat up the butter and 1 tsp olive oil over medium heat. Add in garlic and toss to coat for about 30 seconds or until fragrant then add the onions, and season with 1/2 teaspoon pepper and 1 tsp sea salt. Saute until onion turns transluscent (about 6-7 min.). Sprinkle in the seasonings; 3 tsp curry, 1 tsp cumin, 1 tsp ground ginger, 1/2 tsp chipotle chili powder. Saute for another minute or two.
  4. Add tomato paste, light coconut milk, vegetable broth, and the roasted butternut squash and stir to combine.
  5. Bring to a boil then let simmer for approximately 5 minutes. Use an immersion blender and puree until desired consistency is reached. If you do not have an immersion blender then puree in small batches in a regular blender. Be careful to hold the lid on because the soup will be very hot. Return to the large pot and add extra broth depending on how thick/thin you want it and season to taste. You may also strain through a sieve if you like a soupier consistency (I did not do this). Serve with a toasted piece of rustic bread, a dollop of creme fraiche (or plain greek yogurt or sour cream), and some cilantro sprigs. Enjoy!

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One Response to "Curry Roasted Butternut Squash Soup"

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  1. Maaneli

    19 February, 2013 at 8:17 am

    This looks amazing!!! I cannot wait to make this Meesh! 🙂

    Reply

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