Over the past couple of years, I’ve really developed a taste for sweet curry powder. Just opening the cap of the jar and taking a quick whiff of this spice mix makes my mouth water as the smell brings back the flavor of one of my favorite summer dishes, this curried couscous.

What’s so great about this mix is that it works so well with all different types of food from poultry and seafood to vegetables and grains, and while it isn’t a hot or spicy curry powder, it’s one that definitely provides a great punch of flavor.  When combined with a little cinnamon and ground ginger, spoonful of sweet curry powder really sets off this whole butternut squash soup.

This curried butternut soup is a recipe I first made last fall and I’m so happy that Josie chose it for her Project Pastry Queen choice this week because I was looking forward to making it again and sharing it with you this time. 

I made the full recipe as it was written but without the cayenne. I also cut back on the curry powder by 1/2 tablespoon and the cinnamon by 1/4 teaspoon, both of which were just a touch too strong the first time I made it.

This is a simple and filling soup to throw together for a weekend lunch, like what we made it for yesterday, or a reasonably quick weeknight dinner. Either way, if you enjoy a little depth of flavor in your butternut squash soup, you’ll love this recipe!

More Terrific Butternut Squash Recipes

• sweet & salty fall harvest salad
• maple roasted butternut squash
• simple pureéd butternut squash
• butternut squash and caramelized onion galette
• roasted vegetable loaded baked potatoes

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Curried Butternut Squash Soup

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

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Ingredients

• 2 tbsp unsalted butter or olive oil
• ½ medium yellow onion, chopped
• 1 large carrot, peeled and sliced
• 1 ½ lbs butternut squash, peeled, seeded, and cubed
• 1 medium russet potato, peeled and cubed
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• 1 tbsp sweet curry powder
• ¼ tsp nutmeg
• ½ tsp salt
• 2 cups chicken or vegetable stock
• ½ cup milk (low fat or fat-free is fine)
• ½ cup heavy cream (optional)
• 1 tsp honey
• ½ tsp sweet paprika
• Freshly ground black pepper
• Sour cream, Greek yogurt, or croutons, for garnish

Instructions

1. Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion and carrot and saute over medium heat for about 3 minutes, or until the onions begin to soften. Add the squash potato, ginger, cinnamon, curry powder, nutmeg, and salt. Sauté for 2 minutes. Add the stock, milk, cream, honey, and paprika and bring the soup to a boil. Decrease the heat, cover the pot, and simmer the soup over low heat for about 45 minutes, or until the vegetables are soft.
2. Working in batches, pureé the soup in a blender or food processor until smooth, or with a hand immersion blender. Add black pepper to taste. If the soup seems too thick, add more milk or chicken stock. Serve hot with a dollop of sour cream or Greek yogurt, or a few crunchy croutons on top.

Notes

adapted from The Pastry Queen by Rebecca Rather, via Pink Parsley

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