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!
Thyme & Curry Butternut Squash Soup
- 1 Large Butternut Squash; halved and de-seeded
- 2 Tablespoons Butter
- Pinch of Salt and Pepper
- 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 20 minutes.
- 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!
