I'm so excited that the weather is appropriate for this soup now. Sure, here in Houston it might still be hitting 90 degrees, but somewhere far, far away there's a place where the leaves are beginning to turn and that brisk smell of fall is in the air. If pumpkin everything is in the stores, then this butternut squash can be on the table.
(Really, I make this soup year round. I love it that much.)
Roasting the butternut squash might seem like too much work, but it pays off by giving this soup a deeper flavor. The spice of the curry against the velvety smooth, creamy sweetness of the squash makes it pretty addicting. When I serve this kind of soup for dinner, I usually pair it with something simple like bread and cheese and a salad.
roasted curried butternut squash soup
roughly 2 1/2 pound butternut squash
3 tbsp butter
1 large onion
5 cloves garlic
2 tsp curry
1/2 tsp cumin
1/4 tsp turmeric
3 cups chicken broth
1/2 -3/4 cup heavy cream
lime juice (optional)
salt and pepper to taste
Begin by roasting the squash. Preheat your oven to 400. Slice the squash in half, scoop out the seeds, and place the halves flesh side down in a baking sheet or roasting pan. Pour in 1/4 cup of water. Roast until you can easily pierce the squash with a knife, 30 minutes or more depending on the squash. Check the water periodically and pour in more if it all steams away. Take out and let cool. When cool enough to handle, scoop out the flesh.
Heat the butter over medium high heat. (If you let this brown just a little, you're doing great things for this soup!) Add in onions and cook until soft. Add in squash, garlic, and spices and stir for about a minute. Add broth and bring to boil then reduce to simmer. Simmer for 10 minutes. Using either an immersion blender or a stand-up blender, puree the soup until smooth.
Add the cream and salt and pepper to taste.
Add a squeeze of lime. Serve warm. Enjoy.