I’m spending the weekend in Chicago and it’s surprisingly not that cold! WOOHOO! I’ve heard the winter has been super mild but it’s still winter. And 25 degrees is still cold. I came planning to make this soup for my friends.
Butternut squash soup is probably my favorite and every year I always make different iterations of it but this is my all-time favorite. It’s spiced with Madras curry, cumin, coriander, and for some heat, a little bit of red pepper flakes.
I love to mix in a bit of yogurt for a nice tangy flavor. I’ve been trying to steer-clear of bread but when it comes to soup, it’s absolutely necessary. I love a dunk of bread into this sweet spicy goodness.
- 1 butternut squash, halved and seeds scooped out
- 2 1/2 to 3 cups chicken or vegetable broth, divided
- 1/2 teaspoon Madras ground curry
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- Salt, to taste
- 2 tablespoons sour cream or yogurt, for garnish
- Nuts or dried fruit (I used barberries), for garnish
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the butternut squash, cut-side-up, on the baking sheet and roast for 30-40 minutes.
- Scoop out butternut squash flesh and transfer to a blender along with 2 1/2 cups of broth. Blend until smooth, adding more broth if needed.
- Pour the soup into a pot, set over medium heat. Mix in the spices and bring to a gentle simmer for 10 minutes. Divide among bowls and top with sour cream or yogurt, nuts or dried fruit.
This recipe was originally posted on PBS Food.