Roasted Butternut Squash Soup with Curry and Cream

I love a good soup that you can make with all of the leftover vegetables in your fridge. This recipe is perfect for using up the rest of your carrots, onions, shallots…. oh! and that giant butternut squash you bought a week ago and don’t want to peel. No peeling in this recipe.

This perfectly savory and sweet soup has just the right amount of curry, which allows it to compliment any main course you whip up this winter.

Roasted Butternut Squash Soup with Curry and Cream
Print Recipe
Servings Prep Time
8 Servings 15 Minutes
Cook Time
60 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
60 Minutes
Roasted Butternut Squash Soup with Curry and Cream
Print Recipe
Servings Prep Time
8 Servings 15 Minutes
Cook Time
60 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
60 Minutes
Ingredients
Servings: Servings
Instructions
  1. Preheat oven to 425. Prepare a baking sheet with tinfoil and lightly spray with your preferred non-stick oil.
  2. Slice butternut squash lengthwise (the long way) and scoop out all seeds. Discard seeds.
  3. Drizzle squash with olive oil and sprinkle with salt and pepper. Lie the squash "face down" on the foil and bake for 45-50 minutes.
  4. While that is baking, prepare the rest of the soup. Heat up the olive oil in a large stock pot over medium high heat. Then sauté the onions, shallots, and carrots for 4-5 minutes, stirring occasionally. Add the garlic, continue to sauté for 1 minute. Add vegetable broth and bay leaf and simmer for 15 minutes (or until a fork can comfortably pierce through the carrots). Turn off heat and remove bay leaf.
  5. Once squash has roasted, remove from oven, flip over the squash carefully, and scrape the squash meat from the skin and place all of it directly into the soup pot. If this is challenging (e.g.the skin is annoyingly sticking to the squash) you may need to cook 5-10 min more. Discard the skin.
  6. With the soup mixture cooled slightly, take out an immersion blender and carefully blend together all the ingredients. Be careful not to let the soup splash and burn you. Add extra stock if the mixture is not creamy enough. Blend until smooth.
  7. Add maple syrup, curry, and nutmeg to soup and stir until completely combined. Add cream a 1/4 cup at a time until it reaches desired consistency. Taste and adjust for salt. Add fresh ground pepper before serving.
  8. Can be served immediately, stored in the fridge for 3 days, or frozen for up to 3 months.
Recipe Notes

Start with less curry powder if you are worried about adding too much. Heavy cream can be replaced by half and half as desired.


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