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. It also makes for a great palate cleanser between courses.
Thyme & Curry Butternut Squash Soup
• 1 Large Butternut Squash; halved and de-seeded
• 1 Tbsp Butter
• Pinch of Salt and Pepper
• 1 Tbsp Olive Oil
• 1 Large White Onion; diced
• 4 Garlic Cloves; minced
• 1 tsp Ginger; grated
• 1 Tbsp Fresh Thyme; chopped
• 1 Tbsp Curry Powder
• 1 Tbsp Brown Sugar
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Mustard Powder
• 1 tsp Turmeric
• 1 tsp Celery Seed
• 1 Quart Chicken Broth
NOTE: You can substitute 1 quart water and 2 Tbsp of Chicken “Better Than Bouillon” or 2 Chicken Bouillon Cubes
• 1 C Heavy Cream
• Salt and Pepper to taste
1. Preheat oven to 400 degrees.
2. Spread butter evenly over both halves of the Butternut Squash and wrap tightly in foil. 3. Place on baking sheet and roast for 1 – 1 1/2 hours or until tender. Set aside to cool. You can also roast them the night before and store in the fridge until you’re ready to make the soup.
4. In dutch oven or large pot over medium heat, add oil and onion. Saute until tender and add in garlic and ginger; cooking until tender.
5. Add in squash, herbs, spices and broth. Bring to a boil and reduce to simmer for 20 minutes.
6. Either pour into a blender or use an immersion blender to blend the soup into a smooth mixture. If you used a blender, pour back into the pot and add cream, salt and pepper. Taste and season accordingly.
7. Serve hot and garnish with cream and candied walnuts.
Looking for a side dish? Try one of these recipes!
