Grab your butternut squash and pumpkin gourds, get cozy, and turn on your favorite spooky movie! It’s time to make Roasted Curry Butternut Squash Soup!
Nothing says Fall like butternut squash soup, and the second the pumpkin gourds hit the farmer’s markets, I dive into the bins and boxes like a fox down a rabbit hole!
Just look at how much fun you can have when you turn pumpkin gourds into pretty little bowls for your soups!!
Oh great pumpkin goodness, they’re just so pretty! All you have to do is carefully cut around them, de-seed them, and give them a little rinse before you add your soup.
I use pumpkin gourds for everything from spinach dip to olive tapenade on Halloween cocktail party tables.
You can serve tasty hot soups in them with the little tops to keep them warm until all of your guests get to their seats. Oh! It’s just so nice!
OK, enough about the pumpkin gourd bowls – let’s talk butternut squash soup! This soup is dreamily creamy, full of flavors that don’t overpower the butternut squash but do give it more dimension than a classic recipe.
It’s definitely a first course that will impress any dinner party guests.
You can make it spicier by adding more cayenne, but don’t go toooooo spicy. You really do want the butternut squash to be the star of the show.
You can also easily make this recipe vegan by substituting the chicken broth with vegetable broth and omitting the butter.
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Roasted Curry Butternut Squash Soup
Ingredients
- 1 large butternut squash – cut lengthwise and seeded
- 1½ tbsp. olive oil – 1 tbsp. for cooking onions, ½ tbsp. for drizzling on butternut squash
- 1 small red onion
- 4 large garlic cloves – sliced or minced
- 1 tsp. dark brown sugar
- 2 tbsp. butter
- 3 cups chicken broth
- 1 tsp. celery salt – you can use regular salt too, but celery salt adds such a nice flavor
- ½ tsp. cayenne pepper – If you want a little more spiciness, add more
- 1 tbsp. curry
- nutmeg – a tiny shake
- cinnamon – a tiny shake
- fresh black pepper – to taste
Instructions
- Preheat oven to 425 F.
- Cut butternut squash carefully in half, seed, and drizzle with ½ tbsp. olive oil. Make sure both halves are coated nicely. Line a baking sheet with tinfoil, place them face down, and bake for 45 minutes.
- Once the squash is fully cooked, remove and let sit until cool enough to handle – about 10 minutes. Once cool, scoop the squash out of the hard skin into a bowl. Discard the skin. Set aside.
- Chop 1 small red onion and add it to a large pot with 1 tbsp. olive oil. Cook onion until it’s just beginning to brown, then add minced garlic. Cook garlic and onion together until both are nicely brown. Between 5-8 minutes.
If Using an Immersion Blender
- In the pot with cooked onions and garlic, add the cooked butternut squash, 1 tsp. brown sugar, 2 tbsp. butter, 1 tsp. celery salt, ½ tsp. cayenne pepper, 1 tbsp. curry, a tiny shake of nutmeg, a tiny shake of cinnamon, and a few good shakes of fresh black pepper to your pot. Give it all a little mix with a wooden spoon.
- Add 4 cups of chicken broth and gently stir. Let simmer for 10 minutes.
- Turn off heat and blend with your blender until smooth and creamy. Taste and add more salt or spices as necessary.
If Using a Standing Blender
- Add your butternut squash to the blender, then add cooked onions and garlic, 1 tsp. brown sugar, 2 tbsp. butter, 1 tsp. celery salt, ½ tsp. cayenne pepper, 1 tbsp. curry, a tiny shake of nutmeg, a tiny shake of cinnamon, and a few good shakes of fresh black pepper.
- Carefully pour enough chicken broth as high as it will go without overflowing your blender. Blend until smooth. (You'll add the rest of the broth in the next step).
- Pour blended ingredients back into your pot, add the remaining chicken broth and, let simmer for 10 minutes. Stirring occasionally.
- Taste and add more salt and spices as necessary. Serve immediately, or keep in the fridge for up to a week. You can also freeze it and it’s perfectly tasty when reheated!
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