Curried Carrot and Butternut Squash Soup
With the onset of the Fall season, it's time to make use of the abundance of fall vegetables. This savory soup is garnished with sour cream and makes a perfect dish to serve on a chilly Halloween night! This is a great vegetarian and can easily be a great vegan soup.
Curried Carrot and Butternut Squash Soup
Serve 6
Ingredients
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 cup diced onion
6 cups chicken broth or vegetable broth
1 small butternut squash—peeled, seeded, and cut into 1-inch pieces (or 2 packages frozen butternut squash)*
1 cup chopped carrots
1 tablespoon Thai curry paste or 2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground cumin (optional)
1/4 teaspoon cayenne pepper
1/2 cup heavy cream or half-and-half (or coconut milk)
2 tablespoons honey
1/4 cup sour cream, or to taste (optional)
Directions
Add olive oil and melt butter in a large pot over medium heat. Cook and stir onion and carrots in hot butter until softened, 10 to 15 minutes.
Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
Puree with an immersion blender or pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.
To serve for Halloween, instead of a dollop of sour cream, place 1/2 cup of sour cream (you may need more) into a ziplock bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup.
*Note: The carrots in this recipe add color and flavor, but you can make this soup using only butternut squash. For even more flavor, oven roast the squash using this method. Peel and chop the butternut squash into 1 inch cubes. On a baking sheet place squash and diced onion in an even layer. Drizzle with olive oil and season with salt and pepper. Roast in a preheated 425 degree oven for about 25-35 minutes until squash is tender and browned on the edges. Toasted pumpkin seeds (pepitas) make a great garnish.
Vegans: substitute olive oil for butter, use vegan sour cream for garnish, brown sugar instead of honey and coconut milk for heavy cream.
Vegans: substitute olive oil for butter, use vegan sour cream for garnish, brown sugar instead of honey and coconut milk for heavy cream.
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