Back in college, I got to try recipes as part of one of my jobs. Butternut squash soup was the first recipe, and I loved it. Every autumn, I would make it again. And progressively, I liked it less and less and each time. I couldn’t figure out what was wrong. Then last October, I went to Panera for lunch one day and tried the Autumn Squash Soup. Light bulb!
All of that is to say, this recipe has evolved over time. I took my basic recipe and then edited it heavily with some copycat recipes I found online. The bad news is this is no longer a “one pot wonder” soup. The good news is that the flavor is a million times better. Enjoy!
Curried Squash Soup (Serves 8)
1 large butternut squash, peeled and cut into ½ inch cubes
1 medium baking or yukon potato, peeled and cut into ½ inch cubes
1 medium sweet potato, peeled and cut into ½ inch cubes
1 ½ tablespoons canola oil, divided
½ teaspoon cinnamon, divided
¾ teaspoon curry powder, divided
pinch of salt
1 small onion, chopped
1 sweet apple (gala, red delicious, golden delicious), chopped
1 clove garlic, minced
½ teaspoon ground ginger
½ teaspoon garam masala
¾ teaspoon cumin
6 cups low sodium chicken or vegetable broth
½ cup orange juice
Chopped cilantro, optional garnish
1. Preheat oven to 425. Line a baking sheet with foil.
2. Combine squash and both potatoes with 1 tablespoon oil, ¼ teaspoon cinnamon, ¼ teaspoon curry powder (make them heaping if you’d like), and salt. Toss together to coat vegetables. Arrange in a single layer on baking sheet. Roast for about 30 minutes, until fork tender.
3. When vegetables are almost done, heat ½ tablespoon oil in a bottom of a large stock pot over medium heat. Add onion and apple. Saute 3-5 minutes, until softened. Add garlic, ½ teaspoon curry powder, ginger, garam masala, cumin, and ¼ teaspoon cinnamon. Saute 1-2 minutes, until fragrant and heated through. Do not let this burn.
4. Add roasted vegetables and broth. Bring to a boil. Simmer for 30 minutes, until vegetables are soft and flavors combined.
5. Remove from heat. Stir in orange juice. Blend soup until smooth. Add more juice or broth if needed to thin out the consistency. Serve warm, with cilantro if desired.
Nutritional Information (Amount per Serving):
Protein: 4 g
Fat: 3 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 22 g
Fiber: 3 g
Sodium: 449 mg
Recipe Notes: Adjust the level of curry based on your heat preference and the heat of your curry powder. I currently have pretty potent curry powder, so these might be low.
Source: adapted from several sources online
Low iodine adjustment: Use homemade broth and non-iodized salt. If you can find salt free curry powder, that would be good.
2 thoughts on “Curried Squash Soup”
Yum!! Can’t wait to try!
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