Ginger-Curry Butternut Squash Soup

When deciding how to start this post, I was trying to remember how I came up with this recipe. Then I remembered last year, opening my CSA box and finding a huge squash and a motherload of shallots! I probably had some ginger and decided it would all go well with a little curry thrown in there. Well, ever since the first time I made it, it has been my official butternut squash recipe. The sweet mixed with the shallots, ginger, and curry flavors are amazing!! I made this in the fall during a little taste testing at my house and everyone loved it! You can easily double the recipe to feed a crowd and keep it warm in the crockpot.

Ginger-Curry Butternut Squash Soup (Printable version)

1 small shallot, sliced thin
1 teaspoon fresh ginger, sliced or frozen ginger puree
1 medium butternut squash
1/2 teaspoon curry powder
2-3 cups good quality stock (chicken or vegetable)
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil

1. Preheat oven to 400 degrees. Cut squash in half the long way, remove the seeds. Place in oven and roast for 1 - 1 hr 20 mins until cooked through and tender. Using a large spoon, scoop out the flesh into a bowl. (This can be done up to 3 days ahead and kept in the fridge until ready to use).
2. Heat a large saucepan over medium heat and add sliced shallots and ginger. Saute for 3 mins until fragrant and lightly browned.
3. Add squash to pot, then add curry and 2 cups stock.
4. Puree with immersion blender and add stock until desired consistency is reached. Season with salt and pepper. Simmer 10-15 mins, stirring occasionally.

*This is a great soup for weekend prep. Make it on Sunday and you will have a healthy, delicious lunch during the week.*

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1 comment:

  1. Made this today! Simple, healthy and delicious. The ginger and curry make it more savory than most butternut squash soups. Looking forward to leftovers for lunch this week!


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