Creamy Curried Squash Soup

Stir it up! Little darlin', stir it up!

Serves 4


1 Large Squash (butternut, pumpkin etc.) or 2 Small (Acorn, Delicata, etc.) Peeled and Cubed
1 Medium Sweet Onion Diced
1 Tbsp. Curry Powder
Salt & Pepper to taste
Approx. 1 Liter of Water
Olive Oil for Sauteing
Optional: A Dollop of Sour Cream

Saute the onion in 1-2 tbsp. of olive oil over medium heat in a medium-large pot until translucent. Add the squash, curry powder, salt and pepper and continue to saute for 5 minutes. Stir continually to ensure that the spices don't burn. Add enough water to cover the mix by about 1/2". Cover and bring to a boil. Drop the heat down and simmer for about 30 minutes, or until the squash is tender. Turn the heat off and let the soup cool slightly. Using a blender or food processor, puree small batches of the soup (I put the pureed soup into a new pot and keep it warm over low heat). Even better, use a stick blender if you have one. If you like creamy pureed soups, I highly recommend getting one! My awesome uncle David got me one about 8 years ago and I use it all of the time! Once the soup is pureed, ladle it out into bowls and top with a dollop of sour cream.


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