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Prep 1 hr 30 mins
Cook 30 mins
I'd never used butternut squash for anything but was craving a curry soup and this turned out quite nice. It has warmth for those cold winter evenings that just soothes all the way down. Prep time includes time it takes to roast the squash.
- 1 butternut squash
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- 4 cups chicken stock
- 1 red onion, chopped
- 1 sweet red pepper, chopped
- 3 garlic cloves, minced
- 1⁄4 teaspoon fresh ginger, grated
- 6 tomatoes, skinned and pureed (or one 28oz can whole tomatoes pureed)
- 4 tablespoons butter
- 2 tablespoons flour
- 1⁄2 teaspoon curry powder (the hot kind)
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon celery seed
- Heat oven to 400°F.
- Cut squash in half and scoop out seeds. Drizzle with olive oil and salt. Roast till tender and a fork slips in easily, about an hour. This step can be done ahead of time.
- Scoop out squash flesh and puree in blender along with chicken stock.
- Place puree and tomatoes in soup pan, heat on medium heat.
- In a separate pan, melt the butter and then add the flour till a paste forms.
- Add flour paste to soup liquid and beat with whisk till blended and thickens.
- Add in rest of ingredients and simmer on low for 30 minutes. You could let it simmer for longer to allow the flavors to fully blend. I let it go for about an hour.
- Serve with pepper as optional garnish.