Nothing like a creamy curried butternut squash soup for cold winter nights.
Soup in the winter is top. notch. Coming home from a long day of work and heating up a bowl of soup is so happy-making.
This curried butternut squash soup is one I’ve been making for years. Minimal ingredients with maximum flavor. Often I’ll make a double batch of it in the fall and place it into a bunch of ziplock bags, then place those bags into the freezer so I can have the soup all winter long.
It’s perfect topped with crunchy croutons, yogurt, and pomegranate seeds. And also when paired with fuzzy slippers and a warm blanket. And maybe the Bachelor, but you know, that’s just me.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic
- 2 teaspoons curry powder
- pinch red pepper flakes
- 3 pounds butternut squash, peeled and chopped into 1 inch cubes
- 4 cups chicken stock
- 1 cup half and half
- salt and pepper to taste
- yogurt, croutons, and pomegranate seeds, for garnish (optional)
- In a large caste iron pot, heat olive oil over medium heat, then cook chopped onions until translucent. Turn heat to medium low and add in garlic, curry powder, red pepper flakes, and squash and cook for 10-15 minutes, until the squash is tender.
- Pour in chicken stock and allow to come to a rolling boil. Turn heat to low, cover the pot, and simmer for 30 minutes.
- Pour soup into standing mixer and blend until creamy. Place back into pot and stir in half and half, salt, and pepper to taste.
- When serving, garnish with yogurt, croutons, and pomegranate seeds (optional)