Name: Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 2-pound butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash ) -; Extra virgin olive oil -; 1 teaspoon butter -; Salt -; 1 large yellow onion, chopped -; 2 teaspoons yellow curry powder -; 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon) -; A dash of ground cumin -; 1 tablespoon minced fresh ginger -; 4 cups chicken stock -; 1 teaspoon salt -; 1/2 cup sour cream (can substitute plain yogurt) -; 1/4 cup chopped fresh cilantro (can substitute parsley) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Curried Butternut Squash Soup

1. 1 2-pound butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash ) -

2. Extra virgin olive oil -

3. 1 teaspoon butter -

4. Salt -

5. 1 large yellow onion, chopped -

6. 2 teaspoons yellow curry powder -

7. 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon) -

8. A dash of ground cumin -

9. 1 tablespoon minced fresh ginger -

10. 4 cups chicken stock -

11. 1 teaspoon salt -

12. 1/2 cup sour cream (can substitute plain yogurt) -

13. 1/4 cup chopped fresh cilantro (can substitute parsley) -

How to cook deliciously - Curried Butternut Squash Soup

1. Stage

Sauté the cubed squash: Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Working in two batches, so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then, spread out in an even layer and let cook, stirring only occasionally, so the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pot and set aside.

2. Stage

Sauté the onions, spices, and ginger: In the same pot, heat another tablespoon of olive oil on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.

3. Stage

Add the squash, stock, and salt, then simmer: Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer. Then, lower the heat to maintain a low simmer. Cover the pot and cook for 40 minutes until squash is completely tender.

4. Stage

Purée the soup: Use an immersion blender to blend the soup smooth. (You can also use a regular blender, but be sure to work in batches). Add more salt to taste, if needed.

5. Stage

Serve with sour cream and cilantro: Serve in individual bowls with a dollop of sour cream and some chopped cilantro on top. Did you love the recipe? Give us some stars and leave a comment below!