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.
Ingredients
- 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
Instructions
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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.
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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.
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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).
Recipe Notes
- 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.
[…] for more squash soups? Try Curried Butternut Squash Soup, or Thai Pumpkin […]