Butternut squash is one of those versatile vegetables that I always have on hand. I use it in salads, soups, stews, nourish bowls, sweet dishes, savory dishes…I simply love this squash! It is full of beta-carotene, vitamin A, vitamin C, minerals, and antioxidants. Not only is this squash nutritionally great, it tastes wonderful too! Butternut squash has a nutty sweetness to it that can’t be beat! I love the subtle heat this soup gives to the back of the palate from the curry. This soup is so comforting and yummy! Curl up and enjoy a bowl!
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups vegetable broth
1 tablespoon + 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
Heat a 6-quart stockpot over medium heat. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add in a bit of vegetable stock to keep vegetables from sticking. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste and drizzle in a bit of honey, if desired.