One of my favourite things to cook is soup. Especially when the weather outside is chilly. I live in Northern British Columbia and have seen lots of chilly days.
Curry Butternut Squash is one that I like to make the most. Squash is a fall vegetable. This makes it a perfect ingredient for delicious comfort soup for inside days. Here is my version of Butternut Squash Soup. Hope you enjoy it!
Curry Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 2 carrots
- 2 celery sticks
- 1 shallot
- 2-3 cloves of garlic, minced
- salt and pepper
- 1 tablespoon of yellow curry powder
- 1 900 ml carton of organic chicken stock
Instructions
- Preheat oven to 425 degrees.
- While the oven preheats, cut the squash length-wise. Remove the seeds. Drizzle olive oil across the inside. Season with salt and pepper. Place face down on a cookie sheet and roast for 30-40 minutes, or until tender. It is ok if your squash browns a bit, it will add to the flavour.
- While the squash roast. Cut the carrots, celery, shallots, and garlic into small pieces (smaller pieces cook faster).
- Heat a large pot with 2 tablespoons of butter. Add all of the cut-up veggies and cook till they are soft, about 10 minutes. Season the vegetables with salt, pepper and curry powder. Add chicken stock to the cooked vegetables and simmer for another 5-10 minutes.
- Remove the soup from the heat.
- Once the squash is done roasting and has cooled down, cut it up and add the pieces to the pot with the other vegetables. Blend everything together. Heat it up a bit, if needed. Pour into bowls and enjoy! Season with salt and pepper if needed.
