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Curried Butternut Squash Soup

A warm, spicy butternut squash soup that's perfect for fall. 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

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

  1. 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.

  2. 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. 

  3. 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.