Curried Butternut Squash Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 40 mins
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Servings
6
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Calories
494 kcal
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Cuisine
Vegetarian
Curried Butternut Squash Soup
Description
This soup begins by roasting halved butternut squash with butter and brown sugar until tender and caramelized, enhancing its natural sweetness. The flesh is then combined with sautéed onion, fresh thyme, and chives, building aromatic layers before adding mildly warm, earthy spices including curry powder, cumin, and cinnamon. After simmering with chicken broth to soften the flavors, the soup is pureed to a smooth consistency and finished with heavy cream for richness.
The velvety soup balances sweet, spicy, and savory elements, offering warmth and depth suited for cooler weather or as a comforting starter. The method retains the roasted flavor from the squash and introduces fragrant herbs and spices that meld well in the creamy base.
A unique, crisp garnish is prepared by shaping goat cheese into balls, coating them with flour, egg, and breadcrumbs, then frying until golden. This adds a crunchy, tangy accent contrasting the smooth soup. The combination invites a pleasant contrast of textures and flavors that elevate the overall experience.
Ingredients
- 2 butternut squash medium, halved and seeded
- ¼ cup butter salted, ½ stick, divided
- ¼ cup light brown sugar divided
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 1 ½ tablespoons thyme minced
- 2 teaspoons chives thinly sliced
- 1 ½ tablespoons curry powder
- 2 teaspoons cumin
- ½ teaspoon cinnamon
- 1 ¼ cups chicken broth low sodium
- ⅔ cup heavy cream
- salt to taste
- black pepper to taste
garnish
- 1 cup vegetable oil
- 2 ounces goat cheese
- ¼ cup all-purpose flour
- 1 egg lightly beaten
- ½ cup plain breadcrumbs
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375°F.
- Place squash halves, cut side up, onto a baking sheet and place one tablespoon of butter and sugar into the cavity of each.
- Roast squash for about 1 hour or until the flesh has softened.
- Allow the squash to cool for 15 minute before scooping the flesh into a bowl. Discard the skin.
- Heat oil in saucepan over medium-high heat. Add onions and sauté for 5 minutes.
- Add thyme and chives and sauté for an additional 2 minutes. Season with salt and pepper.
- Add curry powder, cumin, cinnamon, and squash and stir until just combined.
- Pour the broth over the mixture and stir. Simmer soup for 15 minutes. Season with salt and pepper.
- Pour mixture into a blender (or use an immersion blender) and puree until smooth.
- Pour the soup back into the pan and adjust seasonings. Simmer for 5 minutes, remove from heat. Whisk cream into soup and set aside.
- For garnish: Fill a small saucepan with oil and preheat to 350°F. Roll small amounts of goat cheese into a ball and dredge in flour, shaking off any excess. Dip each ball in the egg and roll in the breadcrumbs. Carefully drop each ball of goat cheese into the oil and fry for 15 to 30 seconds (these fry very quickly so keep an eye on them). Drain onto paper towels and lightly season with salt and pepper.
- Top each serving of soup with a few goat cheese balls and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 88mg | 29% |
| Sodium | 219mg | 9% |
| Potassium | 1055mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 27458IU | 549% |
| Vitamin C | 57mg | 63% |
| Calcium | 208mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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