I don’t know about where you are, but here in Cincinnati, OH, its FALL! I’m pretty sure fall is my favorite season… at least food wise. I’m one of those pumpkin, honeycrisp apple obsessed people. Don’t judge.
Anyways, its been awhile since I’ve done a food post on here. I figured I’d change that with a very fall appropriate recipe!
Adapted from here
Now I feel like butternut squash is one of those overlooked fall foods that really should not be overlooked! I know we always had some in our garden growing up. They really are quite close to pumpkin… I love me some good squash…
Curry Ginger Butternut Squash Soup
-3 cups of butternut squash cubed.
-1 cup diced onion
-2 cups chicken broth
-2 Tbs butter (separated)
-1 tsp Curry powder
-1 tsp Ginger powder
-1/4 tsp salt
-Pepper to taste
Cube up your squash… lets take a moment here to take in the beautiful color! Yeah… so what I find easiest is to chop off each end, then cut it in half to scoop out the insides… (even kind of smells like pumpkin!) Then peel the thing and proceed to cube!
Add your cubed squash to a pot with water (enough to cover all the squash) and bring to a boil. Allow it to boil until a squash stabbed with a fork slides off on its own (like boiling potatoes!).
In the mean time, dice up your onion and saute with a tablespoon of the butter until lightly browned.
Once your squash is ready, drain out the water and mash it all up with a potato masher!
Return the mashed squash to the burner on medium low heat. Add in the broth, remaining butter, and onions and allow to heat through. Once heated add in the seasons! (curry, ginger, salt, pepper).
After that’s all nice and mixed in, I like to pour it all into the blender and give it a few pulses… just because I like a more consistent texture, but if you enjoy chunks in your soup by all means skip that step!
I firmly believe this soup is one of the most perfect for fall with its slightly spiced squash flavor! Try it out!