Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash); 1 serving Extra virgin olive oil; 1 teaspoon butter; 1 serving Salt; 1 large yellow onion, chopped; 2 teaspoons yellow curry powder; 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon); 1 dash A of ground cumin; 1 Tbsp minced fresh ginger; 946 milliliters chicken stock; 1 teaspoon salt; 118 milliliters sour cream (can substitute plain yogurt); 59 milliliters chopped fresh cilantro (can substitute parsley)

You can never have too many hor d'oeuvre recipes, so give Curried Butternut Squash Soup a try. This gluten free and lacto ovo vegetarian recipe serves 4. One serving contains 308 calories, 10g of protein, and 14g of fat. It will be a hit at your Winter event. Head to the store and pick up a dash of ground cumin, onion, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

Sauté the cubed squash:

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Squash

Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat.

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Olive Oil

Stock

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Pot

Add a dab of butter to the olive oil.

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Olive Oil

Butter

Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil.

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Butternut Squash

Cooking Oil

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Frying Pan

Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned.

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Spread

Squash

Salt

You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out.

Add more oil and butter for the additional batches.

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Butter

Cooking Oil

Remove from pan and set aside.

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Frying Pan

Sauté the onions, spices, ginger:

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Ginger

Onion

Spices

Heat another tablespoon of olive oil in the pot, on medium heat.

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Olive Oil

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Pot

Add the chopped onions and cook, stirring now and then, until softened.

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Onion

Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.

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Mustard Seeds

Curry Powder

Fresh Ginger

Cumin

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Spatula

Add the squash, stock, salt, then simmer: Return the butternut squash to the pot.

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Squash

Stock

Salt

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Pot

Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender.

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Chicken Stock

Squash

Salt

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Pot

Purée the soup: Use an immersion blender (or a stand up blender in which case work in batches) to blend the soup smooth.

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Soup

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Immersion Blender