I LOVE BUTTERNUT SQUASH SOUP!!!
I cannot even begin to tell you how much I love this soup. To give you some idea you should know that I insisted on having a fall wedding with a soup and salad first course. The soup was butternut squash, obviously! As soon as we had it at the tasting I knew that our wedding meal was going to be amazing. It was. Just to be clear, I like butternut everything. We also had a butternut squash ravioli at the wedding which was also delicious. I try to request butternut squash soup for thanksgiving every year even if my mom has already decided to make something different. I am desperately trying to make this a Thanksgiving staple just like the sweet potatoes and dressing.
I decided to make this soup for another dinner series. The hubby and I had our friends come over for a fall themed Sunday meal. I knew I was going to make butternut squash soup because I love it but also because From the Farmer had delivered a perfect specimen earlier in the week.
We also made a visit to the Farmer’s Market to get some extra ingredients for our fall themed meal. We ran into our friend Tyler who was joining us for dinner and was a market pro. He showed us the ropes and the best spots in the market. He also introduced me to baby ginger (Below). FYI I googled “baby ginger”… I was overwhelmed by the number of baby red heads I stumbled upon. I was also kicking myself for not bringing my camera, the market was so colorful with all of the fall produce showing off their brilliant colors.
This soup is perfect for a crisp fall day. I added the curry powder just to kick it up a notch. I really like curry with butternut squash and I think the sweetness in the squash pairs nicely with the exotic kick of curry. I also added some apple to the pot which happened to be lying around. I’ll be posting a few apple treats soon that we enjoyed at the same dinner.
I am thinking about experimenting with some spaghetti squash soon so be on the look out for more fall fun on Haute Pepper. Coming Soon: Cider Braised Pork Roast and Apple Pie!
Ingredients
- 1 Butternut Squash Peeled and Diced (Does not have to be a perfect dice)
- 1 Apple Peeled and Diced
- 1 Sweet Onion Diced
- 1 Tsp. Baby Ginger Diced
- 2 Tsp. Curry Powder
- 2 1/2 Cups Chicken Stock
- 2 Tsp. Butter or Oil
Instructions
- In a dutch oven or soup pot melt your butter over medium heat. Add your onions and saute until they soften. Add your ginger and stir with your onions about a minute. Clear a hot spot in your pot and add your curry powder, toast the curry powder for a minute before mixing in with your ginger and onions. Add your diced butternut squash and apples to the pot. Cover the vegetables with the chicken stock and bring a boil. Reduce heat to a simmer, cover and cook soup until butternut squash has softened, about 30 minutes. Remove your butternut squash, apples, and onions, puree in a food processor or use an immersion blender to puree so that there are no large chunks remaining. Return your squash puree to the pot and mix with the stock. You can store overnight and serve the next day or enjoy immediately. Serve with a dollop of yogurt if you wish!
