A cold and rainy holiday …and curried butternut squash soup

A cold front has swept across the country and arrived in central North Carolina just as we began our Thanksgiving holiday. No gardening today! Sounds like a good day to cook!

Curried butternut squash soup

INGREDIENTS:
1 butternut squash- about 2-lb, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash
Olive oil
1 teaspoon butter
Salt
1 large yellow onion, chopped
2 teaspoons yellow curry powder
1 teaspoon whole mustard
1 teaspoon of ground cumin
1 Tbsp minced fresh ginger
4 cups chicken stock
1 teaspoon salt
1/4 cup chopped parsley

Instructions:

1 Coat the the bottom of a large, thick-bottomed stock pot with oil and warm on medium heat. Add a teaspoon of butter to the olive oil. Add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Once it has browned remove the squash from pan and set aside.

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2 Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.

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3 Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender. Use an immersion blender (or a stand up blender – work in batches) to blend the soup smooth. Add more salt to taste if needed.

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You can serve it in individual bowls with a tablespoon of sour cream. I Only topped it with some dried parsley.

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Adapted from Curried Squash Soup
Posted by Elise Bauer on February 22, 2010, http://www.simplyrecipes.com

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13 Comments

Filed under cooking, Food, General Gardening

13 responses to “A cold and rainy holiday …and curried butternut squash soup

  1. looks great – temps here below 0° too, and I havent yet rescued by poor poor rosemary…..happy holidays

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  2. Soup is great on a rainy day. We had the rain earlier this week and I made Chicken Corn Soup. The weather is beautiful here today and that will be heading your way soon. Happy Thanksgiving!

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  3. It was warm here today, but rainy. Soup is great on a day like this!

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  4. I make my soup a similar way,…I love the added mustard in here,…Yum Yum yummmm,….there is nothing better then a great tasty seasonal comfort soup. 🎃🎃🎃🎃

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  5. Soup is just perfect to welcome the cold front. I watched it on the radar and it looked like the weather was beautiful behind it. Hope you had a lovely Thanksgiving Arthur.
    Sam

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  6. kitchenriffs

    Soup is always nice in cold weather! I love curry and any kind of squash, so this recipe is definitely for me! Good stuff – thanks.

    Like

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