This recipe for Curried Butternut Squash soup is an ideal starter before a holiday meal. It can be served hot, cold, or at room temperature. Serve in bowls with a dollop of sour cream or in shot glasses for slurping.
The checkout clerk rang up the squash and then stopped what he was doing.
“Could I ask you a question,” he said. “How the heck do you cut these things?”
I understand his frustration. It takes a powerful key to unlock the combination to a butternut squash and their odd shape makes peeling especially difficult. I’ve tried peeling these squash while still whole, but an easier way is to cut the squash in half and remove the seeds before peeling. Then slice the fatter, bottom portion into rings, then peel and cut into chunks.
The clerk seemed to think that might work for him. Then he asked me for my favorite recipe for the prepared squash.
“Soup” is all I said.
This Curried Butternut Squash soup is a recipe a friend shared with me many years ago. I love to prepare it as part of a holiday meal, especially at Thanksgiving.
Curried Butternut Squash Soup Recipe
4 Tablespoons butter
3 large shallots
2 cloves garlic
1 Tablespoon curry powder
2 ½ -3 pounds butternut squash, peeled and cubed
4 cups chicken or vegetable stock
Fresh herbs (chives, rosemary, sage, etc.)
- Mince shallots and garlic and set aside.
- Peel squash and cut into 3/4-inch cubes.
- Melt butter in large saucepan over medium heat.
- Add shallots and garlic; cook for several minutes.
- Add curry powder; stir well.
- Add squash cubes and cover the pan.
- Cook squash over medium-low heat for 20 minutes.
- Add stock, cover and simmer until squash is very tender.
- Puree small batches of squash and liquid in a blender or food processor until smooth.
- Garnish with fresh herbs.