It’s finally April – and our freezer is still stocked with an abundance of butternut squash and green beans that were harvested in 2023. We’re trying to finish it all off before the asparagus and the peas start popping in the 2024 garden. Hence, Curry-Scented Butternut Squash Soup is on the menu!
There are so many versions of butternut squash soup out there – Maribeth‘s delicious Butternut Squash Curry is very similar to this version, but the flavor profile is a bit different – her version has a bit of heat from the cayenne, my version has a bit of funkiness from the fish sauce. Both versions are very good! Or if you’re looking for a more mellow flavor profile, you might like Susan’s Winter Squash Soup, which gets it’s sweetness from cinnamon and maple syrup. Delish.
But this Curry-Scented Butternut Squash Soup recipe is my go-to, especially this time of year when there’s still a chill in the air. The freshness of the cilantro hints at the abundance to come, as the garden wakes up from it’s winter slumber. This soup is hearty enough to be served as the main course Add a crisp salad tossed with a White Balsamic Vinaigrette and you have a very simple, very cozy, and very satisfying meal. Enjoy.
Curry-Scented Butternut Squash Soup
Ingredients
- 1 medium onion
- 2 cloves garlic
- 1 bunch cilantro
- 2 T grapeseed oil
- 2 t ground cumin
- 2 t madras curry powder
- 2 cups chicken broth
- 1 can coconut milk
- 2 T Thai red curry paste
- 1 T honey
- 1 pound butternut squash
- 1/4 cup fish sauce
- salt and pepper, to tastes
Instructions
- Prep the veg – Dice the onion and mince the garlic. Remove the cilantro leaves from the stems and reserve both leaves and stems.
- Sauté the aromatics and the spices – Heat oil in a soup pot or saucepan, and sauté the onions and garlic for a few minutes, until translucent. Add the cumin and curry powder and mix well.
- Simmer the soup – Add the broth, coconut milk, Thai red curry paste, honey, cilantro stems, and butternut squash and bring to a boil. Turn down the heat, cover, and cook until the squash is very soft.
- Blend and serve – Take the soup off of the heat and, using an immersion blender, puree the soup until very smooth. Stir in the fish sauce. Season with salt and pepper and serve with the fresh cilantro leaves.
