Curried Butternut Squash Soup
Bright swirls of creamy golden butternut squash. The colors of fall. The colors of Thanksgiving.
Crunchy tart.
Pulling up the seeds of joy.
A creamy finish.
Curried Butternut Squash Soup.
Happy Thanksgiving to All.
Curried Butternut Squash Soup
November 21, 2014
Persons
8
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour, 15 minutes
Notes
Butternut Squash Soup will thicken overnight. If serving soup the following day, reserve adding in the extra broth and cream until warming soup for serving.
Ingredients
- 4 tablespoons butter
- 2 butternut squash, cut in half, then sliced in half lengthwise, seeds removed, peeled, cut into cubes
- 4 shallots, chopped
- 2 stalks celery, chopped
- 2 medium size green apples, cored, peeled, chopped
- 5 cups chicken stock, plus one cup, more or less, to thin soup if desired
- 1 cup apple cider
- 2 tablespoons curry powder, evenly leveled
- 2 teaspoons garam masala
- coarse kosher salt taste
- 1 cup heavy cream
- a dollop of creme fraiche or sour cream per bowl
Instructions
- Heat a large soup or enameled cast iron pot, drop in the butter, then stir in the shallots and celery, sprinkle with a small pinch of salt, cook on low heat for five minutes
- Stir in butternut squash cubes, sprinkle a pinch each of salt and pepper, stir, and continue cooking on very low heat, approximately fifteen minutes, stirring occasionally
- Stir in the chopped apple, cook another five minutes, add in the curry powder and garam masala, stir throughout, cook two minutes
- Pour in the apple cider and chicken stock, increase the temperature to medium and simmer the soup for thirty five minutes or more until squash and apples are very, very soft
- Use a potato masher to begin crushing the squash and apples together while continuing to simmer another ten minutes
- Turn off heat, let soup cool down to warm, then working in batches, pulse the soup in a food processor or a blender until very smooth transferring to a bowl before processing next batch.
- Return finished soup back to the soup pot, thinning with a bit more chicken stock
- Pour in the heavy cream, simmer for ten minutes, sprinkle in a few pinches of salt, check seasoning, adjust to taste
- Ladle hot soup into bowls
- Finish topping with a dollop of creme fraiche or sour cream
10 Comments