Curried Amazing Golden Butternut Squash Soup!!!

November 6th, 2008

I’ve been sitting here for awhile now and struggling to figure out what to write about.  At first, I thought I could mention my recent obsession with curry to the point that I’m thinking I may have been Indian in my past life.  Then, I thought, J likes butternut squash soup!  Maybe I could do a corny post about him but I could see all my friends reading this and cringing since I tend to talk about his amaziness a little too much (sorry!).  So, third idea:  I love fall!  Ok, I’ll paint some fabulous picture about how I love to watch the late afternoon sun bouncing off the beautiful golden, orange and scarlet leaves as I walk down the streets of Chicago and the cool crisp breeze refreshingly hits my face.  yea!  talk about corny!  I know!  Ok, finally…how about this?

I LOVE BUTTERNUT SQUASH!!!!!!!!!  You can not argue with that!  It is one of my favorite vegetables as you can probably tell!

I made some Curried Butternut Squash Soup this weekend from the Silver Palate Cookbook.  It was great and even better the next day.  Other bloggers have some wonderful butternut squash soup recipes that I can’t wait to try:

Butternut Squash Soup w/Spiced Apple Compote at Chefs Gone Wild
Roasted butternut squash, peppers and leek soup at Sunita’s World
BUTTERNUT SQUASH SOUP at the Perfect Pantry
Roasted Butternut Squash Soup with Apples and Garam Masala at The Recipe Girl
Roasted Garlic and Butternut Squash Soup at Delightful Delicacies

Curried Roasted Butternut Squash Soup
(adapted from Silver Palate Cookbook)

1 butternut squash
3 tablespoon olive oil
3 teaspoons curry
1 red onion, chopped
1 apple, peeled and chopped
2 cups Chicken Stock
Salt and Pepper

1. Roast the butternut squash at 425 for an hour or until soft. Blend in a food processor and set aside to cool.
2. Heat the oil in a large pot, add the curry powder and onions. Saute until tender about 10 min.
3. Add the apples, butternut squash puree and the chicken stock to the pot. Bring to a simmer.
4. Simmer until the apples are tender. Strain out the onions and apples. Puree in the food processor.
5. Return the puree to the pot and mix together with the liquid.
6. Return to a simmer until it reaches the desired consistency.

6 Responses to “Curried Amazing Golden Butternut Squash Soup!!!”

  1. Manggy on November 6, 2008 9:48 pm

    “Filed under Butternut Squash.” Hee hee hee. A very stuffed category round these parts!
    The soup looks beautiful– and the recipe is not intimidating, nor the ingredient list too long. A keeper!

  2. VeggieGirl on November 7, 2008 7:12 am

    I too LOOOOOOVE butternut squash – that soup looks phenomenal!!

  3. Resa on November 7, 2008 7:21 am

    Have I or shall I?
    Lvoe you!

  4. LyB on November 9, 2008 8:03 pm

    Well, you know I love butternut squash too and I’ve certainly been making a few recipes with it lately! This is going on the list, sounds delicious!

  5. Emiline on November 10, 2008 1:22 pm

    I love butternut squash soup too! It’s so good. I don’t see how people CAN’T like butternut squash.

    Your soup sound great!

  6. Erik on November 11, 2008 3:08 pm

    There is nothing better with squash than curry…unless, of course, it is garlic. So I was happy to see both!

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