Roasted Butternut Squash Curry Soup

Squash is another group of food I don’t like.  I know, I have a long list!  But a few weeks ago we had a family get together and my sister made a curry squash soup.  I tried  it and liked it!  But she didn’t really have a recipe.  I swear it’s genetic.  We are lucky my Grammy wrote her recipes down because the rest of us have trouble making the same thing twice.  In fact my blog has ended up being a great thing for me.  When my family asks me to make something I’ve made before I bring it up on my iPad and away I go.

I know the soup I made is different from my sister’s because the soup she made was green and mine isn’t.  So I used hers as an inspiration.

Butternut squash soup 1 2014

I thought roasting it would be fabulous so I sliced it in half, drizzled it with olive oil, and seasoned it with sea salt and pepper.

Butternut squash soup 2 2014

Roast in the oven at 350F/175C until it has softened and turned a nice golden colour.

Butternut squash 3 2014

In a saucepan saute finely chopped garlic and scallions in olive oil.  I used about 3 large garlic cloves and a cup or so of the scallion.

Butternut squash soup 3 2014

Once the garlic and scallions have softened scoop out the squash and add it to the saucepan.

Butternut squash soup 4 2014

I added 2 cups of chicken stock.  Add more or less depending on the consistency you prefer.  Add 6-8 ounces of coconut milk. The rest of this recipe completely depends on the taste you want.  Some prefer to have a lot of squash flavour.  Me?  Not so much.  🙂  We really enjoy red thai curry flavour so I added several spoonfuls as a start.

Butternut squash soup 6 2014

I continued by adding a few sprinkles of red pepper flakes, a couple of teaspoons of cumin, and a healthy portion of hot curry powder.  Season with sea salt and pepper to taste.  I wanted to keep this rustic so I didn’t blend the soup.

Butternut squash 7 2014

It was very warming and now I can say I have one squash dish I like!  Question is, am I bold enough to try another?  🙂

18 thoughts on “Roasted Butternut Squash Curry Soup

  1. I love pumpkin and squash soups! I tend to make mine with a teaspoon or two of Indian curry powder, but I do have some good Thai curry paste, so that’s what I’ll do next time! Yours looks glorious!

    One question – is there a reason why you roast your squash in one piece rather than peel and chop it (it roasts much faster then)? Or is it just preference?

  2. I’ve made squash soup plenty of times but mine is pretty boring compared to what you — a professed squash hater — has created here. Yours sounds so much better. Have you tried cooking any other foods that you don’t like? 🙂

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