Curry-Spiced Butternut Squash Soup

November's Embrace: My Go-To Curry-Spiced Butternut Squash Soup

As November rolls in, bringing with it shorter days and a crisp chill, my thoughts naturally turn to warmth, comfort, and the impending holiday season. There’s something truly special about this time of year, a sense of winding down and gathering close. And what better way to welcome the season than with a bowl of soup that feels like a warm hug? Today, I’m sharing a recipe for one of my absolute favorites: Curry-Spiced Butternut Squash Soup.

This isn't just any butternut squash soup; it’s an elevated version that brings a beautiful complexity of flavor to your table. The sweet creaminess of butternut squash pairs wonderfully with the aromatic warmth of curry powder, creating a symphony for your palate. It's a dish that perfectly embodies the spirit of gratitude and coziness we often associate with this month, making it an ideal starter for your Thanksgiving meal or simply a comforting weeknight dinner.

I find this recipe to be remarkably straightforward, yielding impressive results with minimal fuss. It’s nourishing, satisfying, and absolutely packed with flavor. Let me walk you through how I bring this delightful soup to life in my kitchen.

Ingredients

• 1 large butternut squash (about 2-3 lbs), peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tablespoons curry powder (adjust to your spice preference)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• Salt and freshly ground black pepper to taste
• Optional garnishes: fresh cilantro, a swirl of coconut cream, toasted pumpkin seeds

Instructions

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1/2 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. This step really brings out the squash’s natural sweetness.
2. Sauté Aromatics: While the squash roasts, heat the remaining 1/2 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add Spices: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Then, add the curry powder, cumin, and coriander. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their aromas.
4. Combine and Simmer: Add the roasted butternut squash, vegetable broth, and full-fat coconut milk to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld beautifully.
5. Blend the Soup: Carefully use an immersion blender to purée the soup directly in the pot until smooth and creamy. If you don't have an immersion blender, you can transfer the soup in batches to a standard blender (be cautious with hot liquids and vent the lid).
6. Season and Serve: Taste the soup and adjust seasonings with salt and pepper as needed. I often find it needs a good pinch of salt to truly make the flavors pop.
7. Garnish: Ladle the hot soup into bowls and garnish with fresh cilantro, a swirl of coconut cream, or toasted pumpkin seeds for added texture and visual appeal.

Chef's Tip:

For an extra layer of flavor and a little heat, consider adding a pinch of cayenne pepper with your other spices, or a squeeze of lime juice at the end to brighten everything up. If you prefer a thinner soup, simply add a bit more vegetable broth until you reach your desired consistency.

There you have it – a comforting, flavorful soup that perfectly captures the essence of the season. It's a wonderful way to bring warmth to your home and a smile to the faces of those you share it with. Whether you're preparing for a holiday feast or simply seeking solace on a chilly evening, this Curry-Spiced Butternut Squash Soup is a recipe I know you'll appreciate.

I always enjoy hearing about your kitchen adventures. Do you have a favorite fall soup recipe or a unique twist on butternut squash soup? Share your thoughts and tips in the comments below!

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