The first time I tasted this soup was at my friend Joyce’s house. She had made it for lunch & I fell in love with it. Smooth & sweet with a bit of spice, it is really wonderful.
I have used frozen cubed or fresh pre-cubed butternut to make this soup which cuts down on the prep time. This time I bought fresh butternut squash at my Costco store, there were 2 in a net, each one about 2 lbs, so I bought them. Peeling the butternut squash was always annoying, but I just bought a new vegetable peeler that worked great … but there are many tips on how to peel butternut squash… the most popular one I can see online is to cut the ends off, slit the butternut in a few places & than microwave the squash for about 3 minutes, let cool then take the peel off … So, if you can find it pre-cut or frozen it just cuts down the amount of work you have to do.
This soup can be garnished with some homemade croutons. I didn’t make them this time but have included the recipe.
I use an Immersion Blender to puree this soup. Here is an affiliate link for an Immersion Blender on Amazon.ca
Here is the recipe for this delicious soup
2 med sized carrots
1 medium-sized onion
1 tsp curry powder
1 1/2 tsp sugar
3 Tbsp olive oil
2 1/2 pounds butternut squash
4 cups vegetable stock or water
salt & pepper to taste
OPTIONAL; cream to swirl on the soup
Croutons for Garnish *** I did not make these but have in the past & they are relish!
1/2 french bread
3 Tbsp olive oil
1/4 t cinnamon
1/2 tsp salt
- Prepare the leek, cut the thick green part of the leek off. Wash & slice the white part of the leek, set aside
- Peel & wash the carrots & coarsely chop them, set aside
- Peel & dice the onion, set aside
- Using a saucepan, put the oil in & heat it up a bit
- Sauce the leek, carrots, onion, curry powder & sugar until the vegetables are soft. Stir often so the vegetables don’t get stuck to the bottom of the pan & they are all coated with the curry powder & sugar
- Meanwhile, peel & cube the butternut squash
- Add the prepared butternut squash to the saucepan
- As\dd the vegetable stock or water & mix well
- Cook until the butternut & all the vegetables are cooked & soft
- When the soup is cooked, puree it using a hand blender, blender or food processor
- Garnish with a swirl of cream if you would like
Make the croutons *** This can be done ahead of time so they are ready to serve with the soup
- Cut the french bread into 3/4″ cubes (about 6 cups)
- Toss the bread cubes with the olive oil, cinnamon & slat
- Bake on a baking sheet until golden brown approximately 10 – 12 minutes
Serve a few croutons on top of the soup in the middle of the soup bowl….
NOTE: somehow I didn’t take pictures of this recipe while the soup was cooking OOPS!