Curried Butternut Squash Soup
It might be an understatement so say that Will isn't always the biggest fan of soup (Especially if you ask Heather!), but this is one soup that he absolutely loves. With butternut squash and a curried flavor, this is the perfect fall and cold weather dish!
Equipment
- 3.5 Qt Dutch Oven
- Immersion Blender
- Stovetop
Ingredients
- 6 Slices Bacon Chopped
- 1 Large Onion Chopped
- 2 Cloves Garlic Minced
- ¼ Tsp Curry Powder
- ¼ Tsp Turmeric
- ½ Tsp Cardamom
- ¼ Tsp Cumin
- ½ Tsp Coriander
- ½ Tsp Salt Or to Taste
- ¼ Tsp Pepper Or to Taste
- 4 C Low Sodium Chicken Broth
- 1 lb Butternut Squash Cubed
- 1 Large Apple Peeled, Cored, and Cubed
- 1 C Heavy Cream
- 1 Tbsp Fresh Oregano Chopped
- ½ C Goat Cheese Crumbled
- Maple Syrup
Instructions
- In the dutch oven, add the bacon and fry it until crispy over medium-high heat. Remove the bacon from the pot and set aside. Leave the bacon fat in the pot.
- Add the chopped onion and cook for about 3 minutes until it softens and becomes translucent. Add the garlic and cook for another 30 seconds. Add all the spices: curry, turmeric, cardamom, cumin, coriander, salt, and pepper and stir.
- Stir in all the chicken broth then add the cubed butternut squash and apple. Turn the heat down to a medium and cook for about 15 to 20 minutes or until the butternut squash is fork tender.
- Use an immersion blender to puree the soup on high until creamy and smooth. Alternatively you can transfer the soup to a blender and puree it that way.
- Stir in the heavy cream and bring to a boil. Taste for salt and pepper and adjust as necessary.
- Garnish with fresh oregano and serve as is or top with goat cheese, crispy fried bacon, and a drizzle of maple syrup.
Tried this recipe?Let us know how it was!
