Curried Butternut Squash Soup

 

I love yellow soup!” declares the three-and-a-half-year-old with passion. “It’s my favourite ever soup, Mommy!

(He hates squash. I love irony.)

So, here’s the confession: this is a recipe that I made up completely. Many of my recipes have actually been modified and melded from several other recipes (to the point where I am comfortable calling them my own), but with this one I really just made it up out of nowhere one day in the kitchen. We were on the GAPS Diet at the time, and it is actually GAPS legal if you leave out the cream cheese. The end result? Thick and creamy with enough flavour to keep you satisfied until you’re scraping the bowl out and hoping for seconds. It’s exactly what I imagine butternut squash soup to be.

{Ingredients}

This recipe is made to fit into my 9 quart stock pot. If you are making a smaller amount, just adjust the ingredients accordingly. It’s pretty forgiving.

15 cups homemade chicken stock (mine was quite concentrated this time so I used half water for frugality’s sake)
3-4 whole butternut squash, peeled and cut into chunks
2 onions, chopped
1 apple, peeled and chopped
2 bay leaves
1 teaspoon nutmeg
3 tablespoons curry powder
¼ cup honey
½ teaspoon cloves
1 tablespoon real sea salt (be forewarned: if you try and sub in store-bought broth or bouillon, then this much salt will be way too much, but if you’re using homemade broth, the salt is necessary)
1/4 teaspoon pepper
1 block of cream cheese

{Method}

Step 1: Combine all ingredients except honey and cream cheese on the stove top in large stock pot. Simmer until all ingredients are cooked through.

Step 2: 10 minutes before serving, add honey and cream cheese, stir until melted and thoroughly combined.

Step 3: Use an immersion blender to blend completely until thick and creamy.

Step 4: Serve with sour cream and crumbled organic corn chips to garnish. You can totally skip the corn chips, but if you’re anything like me, you need a little texture variation in your meal. I love it with a simple green salad on the side as well.

Note: It freezes beautifully as well. That’s why I make so much: ready-made lunches for 3 or 4 days following, plus a couple of freezer meals. Not bad for one simply meal’s worth of work!

***

Do you like butternut squash soup? Ever tried it? As I always say (regarding food!): Don’t knock it ’til you’ve tried it, you just might find a new favourite!

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Comments

  1. says

    I used curry in my butternut squash soup at Christmas. I used Old Bay tonight and I also used creamed coconut in it instead of sour cream or butter or cream cheese. Made it very creamy.

  2. kristy says

    hmmmm….what should i have for dinner tonight? oh, yeah! beth posted the recipe to that really yummy sounding soup…AND I HAVE ALL the ingredients. how often does that happen? (just thought I would share my thought process earlier) it’s almost ready. i’ll tell you how it went. :)

  3. says

    Oh man do I love butternut squash soup! I will try adding nutmeg and curry powder the next time I make it. I usually include a carrot or two per squash and haven’t feel the need for any sweetener, and we love it with a dollop of sour cream :)

  4. says

    Squash soup is a huge hit in our house, that and pumpkin! My recipe is very similar to yours only I have never thought to use cream cheese, just heavy cream. I will have to try that, sounds tasty. Do you freeze it with the cream cheese in? I read somewhere to keep the cream out when freezing so I always do but it is kind of a pain.
    Sometimes I make it thicker (almost like Dal) and serve it on rice which the girls also really like.

    • says

      Do you mean pumpkin soup? That would be interesting! I’ve frozen it with the cream cheese in it. It thaws fine, in my opinion. Maybe the food snobs would disagree?? I consider myself a food enthusiast, but certainly not a food snob, if that makes any sense.

      • says

        Yes pumpkin soup…that is actually the girls most favorite. Thanks I will try freezing it:). I don’t think I am a food snob either so it might work for me:)

  5. Serena says

    I’m going to try this for sure. We love butternut Squash soup. My mom has a recipe I have been using for years, but I have never tried it with curry and the cream cheese sounds so good. Its on my list of to try out now =)

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