This recipe began with this Vegetarian Times recipe for Curry Kuri Squash Soup. The only problem is that I didn’t have a kuri squash…but I did have a butternut squash. A fast glance at the internet told me that subbing the butternut squash would work just fine and off I went on another culinary adventure. I think soup may be my most favorite way to eat butternut squash, maybe even ANY squash. It just mashes so nicely it’s hard not to be enamored of it in soup form. It may not be too late for soup. Here in Tucson we’re firmly lodged in the triple digits, but that’s not stopping us from eating soup when we can!
Curry Butternut Squash Soup
1 medium butternut squash (3 lb.), seeded and quartered
1 large onion, peeled and quartered
2 cloves garlic, halved
2 Tbs. canola or olive oil, divided
1 large sweet potato, pricked with fork (1 lb.)
1 Tbs. minced fresh ginger
2 tsp. curry powder
½ cup fresh orange juice
¼ tsp. ground nutmeg
1 Tbs. chopped chives, for garnish
1. Heat oven to 350˚F.
2. In the center of each squash quarter, set 1 onion quarter and 1 garlic half and drizzle with 1 tsp. oil. Finish by seasoning with salt and pepper.
3. Place the quarters on a baking sheet along with the potato.
4. Bake 1 hour, or until squash and potato are soft. Cool 20 minutes, or until easy to handle.
5. Heat the remaining oil in a large soup pot over medium heat.
6. Coarsely chop onion quarters, and add to oil with garlic halves. 7. Sauté 4-5 minutes, or until the onion is soft.
8. Add ginger and curry, and cook 30 seconds, or until fragrant.
9. Scoop squash and sweet potato flesh into the pot, cover with 6 cups water, and season with salt and pepper.
10. Cover, and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
11. Remove from the heat, and mash the squash mixture with a potato masher until smooth.
12. Stir in orange juice and nutmeg. Season with salt and pepper, and garnish with pinch of chopped chives.