Now that the branches are bare and the streets are a sea of golden yellows and burnt orange leaves, it is finally time for me to start making my butternut squash soup. This recipe is hella easy. Extremely little prep and the longest bit was totally fine because I was able to get some groceries while it cooked. Trust me, you’ll be making this a lot. I know I’ll be making it and other variations of it to jazz it up weekly.
I notoriously hate soup. I only had homemade chicken soup when I was VERY sick when I was little, but even that I cut out before I turned 11. I hadn’t had another bowl of soup until I was 27. It was some barley veggie soup my mom made up that I can still taste today. I have to get that recipe from her. This is the second soup we made together. I’ve been eating it ever since.
Here is my adapted version based on the Food Network recipe. My adaptations will be in bold.
Spicy curried butternut squash soup
1 [3 pound] butternut squash
Extra-virgin olive oil, for roasting, plus 2 tablespoons
Kosher salt and freshly cracked black pepper and ginger powder, to taste.
2 shallots, chopped I just used 2 small onions.
1 quart low-sodium chicken stock I used vegetable stock.
2 teaspoons curry powder (mild or spicy)
Leeks, chopped white part only
Cayenne pepper, to taste
Preheat your oven to 375F / 200C.
Cut your squash down the length of it, in half.
Rub the exposed parts with olive oil, salt, pepper and ginger powder.
Place cut side down onto a baking sheet. (I would line it if I were you, I didn’t and I spent a long time scrubbing after.)
Leave it to roast for about 50-60 minutes, until the flesh is soft.
Remove from the oven and allow to cool for 5-10 minutes so you can handle it with your bare hands.
In the last 10 minutes of the squash cooking, add your shallots (or onions) and chopped leeks to a deep pot set on medium heat. Allow to cook until the onions are translucent. Scoop all of the squash into the pot and add the vegetable stock and all the other ingredients.
Let the mixture come to a boil, stir it a bit so you make sure it all gets to blend and you separate the squash a bit more.
Once it comes to a boil, turn the fire down and put a lid on the pot and let it simmer for 10 minutes.
Once you turn off the fire, let stand with the lid off for at least 5 minutes so you can transfer the entire contents into a blender.
Puree the mixture in the blender and transfer to a bowl.
You are ready to eat!
This soup holds a special place in my heart because this is one of the last two things I ate at the airport before I moved to Europe. Yes, my mom made me a cup of it and put it in a thermos haha! She’s the best. The other thing I had to scarf down was two Jamaican veggie patties. At least I can recreate this soup.