This week, a very fat and sassy butternut squash came home in our CSA veggie box. Since it has been quite rainy and cold lately, soup has been on my mind, and the squash was begging to be part of it.
I’ve been making this recipe for so many years, I forget which cookbook it comes from, and it is definitely a cold weather standby. It’s got a great mix of flavours- the curry, the cream, the honey and cinnamon, it’s a little savoury and a little sweet.
Curried Squash Soup
- 1 butternut squash, quartered and roasted
- 1 package sliced mushrooms
- 1 onion, diced
- 2 tbsp. butter
- 1 tsbp. curry powder
- 2 tbsp. flour
- 4 cups chicken stock
- 1/2 cup white wine
- 1 tbsp. honey
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 cup light cream or milk
- Roast the butternut squash cut-side down on a baking sheet at 400F for 30 minutes. Peel it and mash the flesh.
- Saute onions and mushrooms in butter until tender in a large soup pot.
- Add curry powder and flour, cook a few minutes.
- Deglaze the pan with the white wine, then add chicken stock. Simmer ingredients 10 minutes.
- Add in mashed squash, honey and spices, cook another 15 minutes.
- Once the soup is fully cooked and the squash is mixed in and smooth, add the cream or milk and cook a few more minutes.