Who doesn’t love a big bowl of soup when it starts to get cold out?
This is a ridiculously easy recipe for curried butternut squash soup. Despite the fact that it is a meatless, dairy-free recipe, this soup is creamy and substantial, and it will fill you up on a blustery late-autumn day. I doubled the recipe last week and made a gigantic vat of it; it has a pretty good shelf-life in the fridge because it’s made from 100% vegetables. I would suggest using a hot curry powder, but if you don’t like too much heat, then yellow curry will do just fine.
Do you have an immersion blender? If not, I highly recommend buying one- using one to puree all of the veggies together right in the pot gives this soup a wonderful thick texture, and is a million times cleaner than transferring batches back and forth from a food processor. This is the one that I have in my kitchen; it’s very affordable and works great. It will change your soup-loving world.
- 1 tablespoon cooking oil (canola, safflower, olive, etc.)
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, chopped
- 1 large stalk celery, chopped
- 1 large butternut squash, peeled, seeded and cut into 1-inch cubes
- 6 cups vegetable broth
- 1 bay leaf
- 1 tbs curry powder
- ½ tsp salt, plus more, to taste
- Pepper, to taste
- 1 tbs + parsley, chopped
- Heat oil over medium heat in a large stockpot. Add onions, garlic, carrots and celery, and saute until soft, about 7 minutes. Add the butternut squash, broth, curry powder, ½ teaspoon salt, 1 tbs parsley and bay leaf, and bring to a boil. Reduce heat and simmer until squash is tender, 15 minutes. Off the heat and puree with an immersion blender or in batches in a food processor until smooth and creamy. Season with salt and pepper, to taste. Finish with a sprinkle of parsley.
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