Curried Butternut Squash Soup

Curried Butternut Squash Soup

Butternut squash is one of the most common varieties of winter squash. Like other winter squash, it has a hard exterior and firm flesh and is chock full of vitamin A, potassium and fiber. Contrary to the name, winter squash is grown in the summer and harvested in the fall. Due to it’s thick, tough exterior, it can be stored for several months and eaten during the winter season.

Because of their thick skin, butternut squash can be stored for long periods and do not need refrigerate. Butternut squash pairs well with a diverse range of flavors including cinnamon, maple syrup, balsamic vinegar and smoked paprika.

Quick tips:

  • Cut in half and add brown sugar, vanilla extract, and toasted pecans to baked squash
  • Add butternut squash to your favorite vegetable soup
  • Serve mashed as a substitute for mashed potatoes
  • Use as a substitute in any recipe that calls for pureed or canned pumpkin.

 

Possible health benefits if you consume butternut squash are:

  • Lowering and preventing high blood pressure
  • Lowering cancer risk
  • Managing diabetes
  • Healthy looking skin and hair
  • Boosting immune function

Try this healthy and delicious recipe:

Curried Butternut Squash Soup

  • 4 tablespoons sweet, unsalted butter
  • 2 cups finely chopped yellow onions
  • 4 to 5 teaspoons curry powder
  • 2 medium butternut squash (about 1.5 kg altogether)
  • 3 cups chicken stock
  • 2 apples, peeled, cored, and chopped
  • 1 cup apple juice
  • salt and freshly ground black pepper, to taste
  • 1 shredded unpeeled apple (garnish)

Cooking method

Firstly, melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.

Meanwhile peel the squash (a regular vegetable peeler works best), scrape out the seeds and chop the flesh.

When onions are tender, pour in the stock, add squash and apples and bring to a boil.

Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.

Pour the soup through a strainer, reserving liquid, and transfer the solid to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.

Return pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups until the soup is of desired consistency.

Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with shredded apple.

 

 

 

 

 

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