Curried Roasted Butternut Squash Soup

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Y’all. It’s getting cold. Yesterday it was not only cold, but it was super dang windy! I think the winds were around like 25 or 30 mph. That’s cray. So what’s the perfect meal for cold weather? Soup!

I had a butternut squash still sitting in my veggie bowl from a while back. Man, those things can last ย a while. And they are dadgum cheap. I think I remember paying like a dollar 30 for the squash. I bought two, and with the other I made Indian spiced roasted squash. So for a buck and some change, I ended up with a meal that could easily serve four. Talk about living a frugal life.

This time I made the squash into soup, and let me tell y’all, it was delicious. It kinda tasted like dal.

What do you like to have for dinner when it’s cold outside?

Ingredients:

  • 1 butternut squash, cut in half length wise, scoop the seeds out
  • 1 onion
  • 1 head of garlic with the top sliced off
  • 4 cups vegetable or chicken stock
  • salt and pepper to taste
  • 1 tbsp madras curry powder
  • 1/4 tsp red chili powder – optional
  • palmfull of crushed kasoori methi
  • 1 tsp brown sugar
  • 1/4 tsp garam masala powder
  • 1/4 cup cream
  • 1 tbsp chopped cilantro
  • 1 tbsp oil or ghee

To Make:

Preheat oven to 350. Line a cookie sheet with raised sides with aluminum foil or parchment paper. Spray the squash with cooking spray and sprinkle with salt and pepper. Place cut side down on the baking sheet. Spray skin with cooking spray. Drizzle the garlic with oil or cooking spray, and wrap in aluminum. Also place on baking sheet. Bake for 40-60 minutes, until the squash is tender. Scoop squash into blender. Squeeze garlic cloves into blender.

Heat oil in a pan on medium. Add onions and saute till golden brown. Add to blender. Add 2 cups of the stock and blend the squash, garlic, and onions until smooth.

Add ingredients to pan along with the rest of the stock. Bring to a boil and reduce heat to simmer. Add the curry powder, brown sugar, and kasoori methi. Add the red chili powder if you’re using that. Stir and cover and let simmer for ten minutes. Taste and adjust seasonings. Add the cream, garam masala powder, cilantro. Stir and serve!

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4 responses to “Curried Roasted Butternut Squash Soup

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