Roasted Butternut Squash Soup with Yellow Curry
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 to 6 servings
- Category: Soup, Indian
- Cuisine: Dinner
- Diet: Vegetarian
Description
I think I’ve said how my garden is rampant with butternut squash. Frankly, my end of summer garden is a mess! I have a bumper crop of tomatoes that just keep sprouting new fruit. Butternut squash everywhere. Jalapeños and Serranos popping up through the tomato plants. Basil trying to wrestle space. I’m ready to clear it out and winterize it, but it just keeps producing! I have been wracking my brain everyday on ways to use up the butternut squash so that I don’t wind up filling have my freezer with frozen squash cubes!
I have been craving a squash soup, definitely with fall now in season! I haven’t had a good squash soup for ages. But, as I was noodling on what to throw in the soup, a thought popped into my head… why not add some curry? I didn’t want it too hot, so I chose a nice mellow yellow curry. Something to give it a bit of a bite without making me sweat. Let me tell you, good choice. This is the perfect blend of sweet and spicy.
I decided to roast the squash before hand, tossed in a curry, miso, coconut sauce. The miso adds a nice umami flavor. I cooked the squash until there was a nice char on all sides.
To give the soup just a little bit more kick, I minced a Serrano pepper, seeds and all. Obviously, if you want it a little less spicy, remove the seeds before mincing.
Although this takes an hour to churn out, most of that is not hands on time. The squash roasts for 40 minutes. When it’s done, the soup comes together within another 10 minutes. Easy peasy!
I paired this with a nice light salad and some crusty bread. Yum!
Ingredients
Roasted Squash
3 to 4 lbs butternut squash, peeled and seeds removed, cut into 1” to 2” chunks
1½ TBs Madras curry powder
1½ TBs brown sugar
2 TB coconut oil, melted
2 TB white miso
Soup
1 inch ginger, minced
6 garlic cloves, minced
1 sweet onion, chopped
1 Serrano pepper, minced
2 cups vegetable broth
28 oz coconut milk (2 cans)
⅓ cup sherry
¼ cup yellow curry paste
2 TB fish sauce
1 TB olive oil
salt and pepper
Instructions
Preheat the oven to 400°
In a small bowl, combine the melted coconut oil, Madras curry powder, brown sugar, and white miso. Stir to combine. Spread the squash on a baking sheet. Pour the curry sauce over the squash. Using your hands, mix the squash until well coated in the curry sauce.
Bake for 40 minutes, flipping the squash half way.
Meanwhile, heat the olive oil in a deep sauce pan over medium heat. Add in the onion and jalapeño, stirring frequently. Cook for about five minutes, or until the onion just starts to soften. Add the garlic and ginger, stirring until fragrant, about 1 minute. Add in the curry paste and slowly add the coconut milk, stirring until the curry is fully incorporated.
When the squash is done, add it to a blender or food processor. Spoon the soup into the blender or food processor, working in batches if necessary. Blend the soup until smooth. Return to the sauce pan.
Add the vegetable broth, sherry, and fish sauce. Season to taste with salt and pepper. Bring the soup to a boil, stir, and serve!
Enjoy!
Keywords: Meatless Monday, Roasted Butternut Squash, Squash Soup, Yellow Curry, Squash and Curry Soup
