When autumn’s chill fills the air, there’s nothing quite like this velvety smooth soup that marries the natural sweetness of butternut squash with the warmth of curry. The curry gives it warmth without being overpowering, while the cream adds that signature richness that makes it feel special.
This soup will serve 6-8 people and can be made ahead and reheated gently. Serve alongside a mixed green salad.
INGREDIENTS:
- 2 large butternut squashes (about 4 pounds total), peeled and cubed
- 2 yellow onions, chopped
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cups chicken or vegetable stock
- 1 tablespoon curry powder
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon ground cumin
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper
- Optional garnish: crème fraîche, roasted pumpkin seeds, fresh parsley
DIRECTIONS:
- Heat olive oil and butter in a large pot over medium heat. Add onions and cook until softened and translucent, about 10 minutes.
- Add butternut squash, stock, curry powder, ginger, cumin, 2 teaspoons salt, and 1/2 teaspoon pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until squash is very tender.
- Working in batches, carefully puree the soup in a blender (or use an immersion blender) until completely smooth.
- Return soup to the pot and stir in heavy cream. Adjust seasoning with salt and pepper to taste. Heat through.
- Serve hot, garnished with a swirl of crème fraîche, a sprinkle of roasted pumpkin seeds, and fresh parsley if desired.