Spicy Butternut Squash Soup
Oct 222011
 

I made this soup on a really cold afternoon a few weeks ago and it was so delicious. I am definitely putting this on a recipe card and leaving it in my kitchen so I can refer to it regularly. I think this is a perfect fall recipe. Added bonus: Extra squash can be used to make one of baby’s first foods!

Spicy Butternut Squash Soup

  • 1 butternut squash
  • olive oil
  • salt & pepper
  • 1 onion
  • 1 quart chicken stock (substitute vegetable stock if you’re vegetarian)
  • 2 tsp curry powder
  • croutons
  • cinnamon
  • cracked red pepper flakes

Remove the seeds and cut the squash into large chunks. Drizzle the squash with olive oil and sprinkle salt and pepper. Roast the squash in a 375 degree F oven for about an hour. Scoop the flesh from the shell.

Into a saucepan, add 2 tbsp oil and the chopped onion and cook until soft. Add the squash, chicken stock and curry powder. Simmer the mixture for approximately 20 minutes until all the flavors have fully combined.

Let the mixture cool for a few minutes and blend until smooth, working in batches. Pour into individual bowls and top with croutons. Sprinkle cinnamon and cracked red pepper flakes on top of the soup and serve immediately.







Disclosure: Engineer Mommy is a participant in the Amazon Services, LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. For additional details, please see our full Disclosure Policy. Any link may be an affiliate link. All opinions are exclusively my own.
 October 22, 2011  Posted by

I Love to Hear From You!

(required)

(required)