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
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- Serve hot and garnish with heavy cream and candied walnuts.
- Enjoy!
Ash's In The Kitchen 