If I have to pick a favorite soup, it's going to be butternut squash soup. I especially like all the possible variations of butternut squash soup and toppings. The first time I made this curried soup version I think I fell down on my toppings, they were kind of an afterthought, just ok, not great. The second time I made curried butternut squash soup I tried something a little more interesting and fun. Unfortunately I couldn't take a photo with the cool 😎 toppings but I'll tell you what I did and you can take it from there. I didn't add an apple to this soup but I would suggest trying that as well, apples go very well in butternut squash soup.
Ingredients and Recipe for Curried Butternut Squash Soup
2 medium size butternut squash, cut in half stringy seeds removed.
1 Yukon Gold potato
2 tablespoons olive oil
2 carrots, peeled and chopped
1 yellow onion, peeled and chopped
1/2 large red bell pepper, chopped
1 garlic clove, smashed
4 small fresh bay leaves
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/2 teaspoon cumin seeds
1/8 teaspoon Aleppo pepper
1/2 cup dry white wine
1 quart vegetable broth
fresh dill, finely chopped
Preheat oven to 400F
Line a large baking sheet with parchment.
Place the butternut squash halves cut side up and the Yukon Gold potato on the baking sheet.
Roast for 50-60 minutes or until squash and potato are tender.
In a heavy soup pot or Dutch oven over medium heat add the olive oil.
When the oil sizzles, stir in the carrots, onion and red bell pepper, cook and stir until onion is translucent.
Stir in the garlic, bay leaves, curry powder, garam masala, turmeric, cumin seeds and Aleppo pepper, cook and stir until fragrant. Pour in the wine and reduce for a few minutes. Add the butternut squash and potato, breaking up into pieces with a wooden spoon. Add the vegetable broth. Cook the soup until everything is tender, about 35 minutes. Remove from the heat and cool slightly. Blend the soup until smooth using a blender or NutriBullet, add water to thin soup as needed.
Serve hot in bowls with toppings; chopped cooked red pepper from the soup pot before blending or sprinkle on a few pomegranate seeds, fresh chopped dill and a spoonful of crème fraîche.