Roasted Curry Butternut Squash Soup
You’ll require a medium size mixing bowl, blender or immersion blender and a pot that can hold at least 2 quarts.
Prep Time15 minutes mins
Cook Time1 hour hr
Resting Time15 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Soup
Cuisine: American
Servings: 5 bowls (or 6 large pumpkin gourd bowls)
Calories: 181kcal
- 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
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!
You’ll notice that this recipe is a touch under-salted. Since butternut squashes can really vary in size, it’s best to start with only a teaspoon, then add more, little by little until it’s perfect.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Serving: 18 oz. bowl | Calories: 181kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1120mg | Potassium: 730mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16765IU | Vitamin C: 47.7mg | Calcium: 97mg | Iron: 1.6mg