Step By Step Instructions:
Curried Butternut Squash Soup
→Skip instructions, I’m a pro!
Happy November, everybody! This time of year is so fantastic for soups and sandwiches! Nothing is quite as satisfying as dipping a hearty sandwich into a bowl of hearty soup on a nice chilly fall day 🙂
This Curried Butternut Squash is going to really tackle all of your tastebuds! For me personally, when the leaves start to change and there is finally a breeze in the air, I immediately start to crave certain flavors. This soup nails every single one of those cravings and I’m so excited to share it with you!
We’ve taken some slow roasted Butternut Squash, pureed it with some curry, nutmeg, milk and cream, a mixture of spices, veggie broth, onion, celery, carrots, and green bell pepper, along with some fresh thyme and a dash of brown sugar! Stop what you’re doing and start cooking this recipe, your tummy will thank you later!
Let’s Make Soup:
1. Take the butternut squash and very carefully slice off both of the ends. Using the knife, gently stab the middle of the squash, *watch those fingers!*, after that start moving the knife in a downward motion. Flip the squash around, and stab the same place in the middle, then move the knife in an upwards motion, and this should slice your squash right in half! Note: You might have to be a little rough with it, that is totally normal 🙂
2. Discard the ends of the squash then lay it flat on the cutting board, flesh side up and skin side down. Using a medium/large sized spoon, begin to scoop the seeds out from both halves of the squash, then discard those seeds. (Or you can save them and roast them later.)
3. Place your dutch oven on a large burner and turn it to medium heat, drizzle bottom with a little EVOO. Also drizzle some EVOO over both halves of the squash, then sprinkle on some salt, pepper, paprika, and brown sugar.
4. Carefully place the squash into the dutch oven & cover with lid. Set a timer for 1 hour. (Check on it a few times and move the halves around in the pan, then cover again.)
5. While the squash is cooking, prep all other ingredients. (Chop all veggies, measure liquid ingredients, and get out your blender)
6. Pierce the squash with a fork and when tender remove from the dutch oven and let cool
7. To the same dutch oven pot over medium heat, drizzle in some EVOO and add in all the chopped veggies, sprinkle with a dash of salt and pepper, white ground pepper, ground nutmeg, garlic powder, paprika, chili powder, dash of red pepper flakes, and throw in some fresh thyme (stems removed)
8. Stir veggies a few times and when they’ve wilted a little, add in the veggie broth and bring to a boil then reduce the heat back to medium low
9. Let the veggies and broth simmer for a few minutes while you remove the skin from the butternut squash. Discard the skin and chop the butternut squash into cubes and sprinkle generously with curry powder
10. Add the curried squash into the pot with the veggies, and add in the heavy cream and milk, stir, and simmer for 20 minutes
11. Using immersion blender, puree soup until creamy
Options for Butternut Squash Soup toppings:
- Shredded White Cheddar Cheese
- Chopped Bacon
- Fresh Thyme
- Honey Drizzle
I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this amazing Curried Butternut Squash Soup 🙂
Don’t need step by step instructions?
Here is what you do:
INGREDIENTS:
- 1 Butternut Squash, Halved, Seeds and Ends Removed
- EVOO
- Salt
- Fresh Cracked Pepper
- 1 T Brown Sugar
- 2 t Smoked Paprika, Divided
- 1 Medium White Onion, Diced
- 1 Green Bell Pepper, Diced
- 2 Large Carrots, Diced
- 4 Celery Stalks, Diced
- Fresh Thyme, A Few Sprigs
- 1 t Garlic Powder
- 1 t Ground Nutmeg
- 1 t Ground White Pepper
- 1/2 t Chili Powder
- 1/2 t Red Pepper Flakes
- 2 T Curry Powder, (Generous Sprinkle)
- 3.5 Cups Veggie Broth
- 1/2 Cup Heavy Cream
- 1 Cup 2% Milk
Optional Toppings:
- White Cheddar Cheese, Shredded
- Fresh Thyme, Sprinkle
- Bacon, Crumbled
- Honey, Drizzle
DIRECTIONS:
1. Take the butternut squash and very carefully slice off both of the ends. Using the knife, gently stab the middle of the squash, *watch those fingers!*, after that start moving the knife in a downward motion. Flip the squash around, and stab the same place in the middle, then move the knife in an upwards motion, and this should slice your squash right in half! Note: You might have to be a little rough with it, that is totally normal 🙂
2. Discard the ends of the squash then lay it flat on the cutting board, flesh side up and skin side down. Using a medium/large sized spoon, begin to scoop the seeds out from both halves of the squash, then discard those seeds. (Or you can save them and roast them later.)
3. Place your dutch oven on a large burner and turn it to medium heat, drizzle bottom with a little EVOO. Also drizzle some EVOO over both halves of the squash, then sprinkle on some salt, pepper, paprika, and brown sugar.
4. Carefully place the squash into the dutch oven & cover with lid. Set a timer for 1 hour. (Check on it a few times and move the halves around in the pan, then cover again.)
5. While the squash is cooking, prep all other ingredients. (Chop all veggies, measure liquid ingredients, and get out your blender). Pierce the squash with a fork and when tender remove from the dutch oven and let cool
6. To the same dutch oven pot over medium heat, drizzle in some EVOO and add in all the chopped veggies, sprinkle with a dash of salt and pepper, white ground pepper, ground nutmeg, garlic powder, paprika, chili powder, dash of red pepper flakes, and throw in some fresh thyme (stems removed)
7. Stir veggies a few times and when they’ve wilted a little, add in the veggie broth and bring to a boil then reduce the heat back to medium low
8. Let the veggies and broth simmer for a few minutes while you remove the skin from the butternut squash. Discard the skin and chop the butternut squash into cubes and sprinkle generously with curry powder
9. Add the curried squash into the pot with the veggies, and add in the heavy cream and milk, stir, and simmer for 20 minutes
10. Using immersion blender, puree soup until creamy
Optional Toppings:
- Shredded White Cheddar Cheese
- Fresh Thyme
- Bacon Crumbles
- Honey Drizzle
Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Curried Butternut Squash Soup 🙂
