I love Fall and all the root veggies that come with it. I’ve been roasting veggies and finding new ways to mash, bake and puree them all! With a few changes to a basic recipe I created this creamy, spicy soup. By adding some Curry powder this yummy soup has an Indian kick. Serve with warm, toasted naan bread!
Curried Butternut Squash Soup
Adapted from Food Network’s Butternut Squash Recipe
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 3 tablespoons cream cheese
- 1 medium onion, chopped
- 1-2 carrots, peeled and diced
- 1-2 stems celery, diced
- 1 serrano pepper diced
- 2 cloves garlic diced
- 4-5 cups chicken stock
- 1/2 tsp Nutmeg
- 1 tsp Curry powder
- 1/2 tsp paprika
- Salt and freshly ground black pepper
- Cut squash into 1-inch chunks.
- In large pot melt butter.
- Add onion, carrots, celery and cook until onions are translucent, about 8 minutes.
- Add squash, garlic, pepper and stock until it just cover veggies.
- Bring to a simmer and cook until squash is tender, about 40 minutes.
- Add the cream cheese.
- Use an immersion blender in the pot to puree, or pour mixture in a blender and puree.
- Return blended squash to pot.
- Stir in seasonings (last 4 ingredients).
- Top with Sriracha drizzle if desired. Serve.