I had a similar soup at a Lebanese restaurant in Scranton, of all places, when we were there 5 years ago for a friend’s wedding, and made it my mission to recreate the soup at home. I’m not sure I even came close to the original version (it’s been years, so I honestly don’t even remember what it tasted like except for the allspice), but I am very pleased with the outcome. It’s spicy, a little sweet, and very different from the usual butternut squash stuff that you probably eat all fall long.
A little while ago, I was posting about kid-friendly recipes in a Facebook group. Let me be clear: this is not one of those recipes. While I am a very big proponent of feeding kids everything that adults eat, because that is what everyone does in pretty much every other country in the world, I do not think that Curried Butternut Squash Soup will appeal to the average American kid’s palate. Nothing would make me happier than being wrong, though, so please post a picture of your kid loving this soup if that’s the case!
This soup is simple, quick, warm, spicy, filling, and has an easy vegan-option. Tag me if you try it! @whitecoatpinkapron on Instagram!
Curried Butternut Squash Soup
A warm, spicy butternut squash soup that's perfect for fall.
- 1 medium-large butternut squash peeled and cut up into 1" cubes (approximately)
- 1 tbsp olive oil
- 1 small onion peeled and roughly diced
- 2 tsp curry powder
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 1/2 cups water
- 1 tbsp butter
- Optional: sesame seeds, chili peppers, chives
In a 6 qt pot (or larger), saute onion in olive oil for one minute. Add cubed butternut squash and stir, cooking for about 2 minutes.
Add the spices, salt, and water. Stir, simmer on medium low for about 25 minutes, until the squash easily falls apart. Add the butter, and stir to melt.
Using an immersion blender, puree the soup completely (alternatively, you can puree in batches in a regular blender. However, be careful not to burn yourself). Add more salt to taste. Serve warm, garnished with sesame seeds, hot peppers, and chives (if desired).
- Play around with the spices by adding more or less of some of them (maybe more cinnamon, less curry)
- Add some cubed up apple with the squash
- If you'd prefer more of a side dish and less of a soup, only add about 1/2 cup of water. You may also want to reduce the spices, since there will be less water to dilute them
- Use chicken broth instead of water
- Make the soup vegan by omitting the butter, or substituting with more olive oil or coconut oil.