Thyme & Curry Butternut Squash Soup

I remember this soup fondly from holidays as a teenager. To this day, I defer to my mom for taste testing and improvements. Seems only right considering she was the first person to make it for me. I LOVE it! Nutty, rich, herbaceous and creamy!

1 Large Butternut Squash; halved and de-seeded

2 Tablespoons Butter

Pinch of Salt and Pepper

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1 Tablespoon Olive Oil

1 large White Onion; diced

4 Garlic Cloves; minced

1 Tablespoon Fresh Thyme; chopped

1 Tablespoon Curry Powder

1 Tablespoon Brown Sugar

1 teaspoon Cumin

1 teaspoon Smoked Paprika

1 teaspoon Turmeric

1 teaspoon Celery Seeds

1 Quart Chicken Broth

2 cups Heavy Cream

Salt and Pepper to taste

1. Preheat oven to 400°F.
2. Spread the butter evenly over both halves of the Butternut Squash and wrap tightly in foil. Place on a baking sheet and roast for 1 hour or until tender. Set aside to cool. NOTE: You can also roast them the night before and store in the fridge until you’re ready to make the soup.
3. Heat a pot over medium heat, add the oil and onion. Sauté until tender, the add in garlic; cooking until fragrant. Add the squash, herbs, spices and broth to the pot and bring to a boil, then reduce the heat to low and simmer for 40 minutes, stirring occasionally.
4. Carefully pour the soup into a blender and pulse until smooth, then it pour back into the pot. Stir in the cream, salt and pepper. Taste and season accordingly.
5. Serve hot and garnish with heavy cream and candied walnuts.
6. Enjoy!

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