Spicy Butternut Squash Soup

After spending my Sunday outside in the November chill watching the New York City marathon, nothing sounded more appetizing for dinner than a warm, hearty bowl of homemade soup. November’s Ingredient of the Month is squash, chosen by the author of Get Cooking, Mollie Katzen.

I happen to love squash, but until Sunday I had never attempted to cook one myself. I love to eat, but cooking is unfortunately not a forte of mine, so making soup that wasn’t bought in a can was going to be a mini adventure.

I chose Patricia Wells’ Spicy Butternut Squash recipe from her Vegetable Harvest cookbook for its delicious-sounding mix of butternut squash, apple, and curry. The first step is to cut the squash in half and roast in the oven until fork-tender, then puree in a blender or food processor. I admit I was a little intimidated as I stared at the large butternut squash on my kitchen counter, willing it to turn magically into a puree. But I proceeded with the recipe, and have just one bit of advice: Make sure to blend just a little at a time, and be sure to hold down the blender lid. If you try blending too much at once, your kitchen may end up painted in squash, Jackson Pollock-style. (Not as if I know from experience or anything.)

When the soup was finished, I had two eager taste-testers who both agreed it was very tasty. I like how the apple added sweetness, and the curry powder and ginger gave the soup a surprising kick.

I will definitely make this soup again, and recommend you try it out—it would make the perfect appetizer at your Thanksgiving dinner!

Spicy Butternut Squash Soup
Yield: 8 servings

EQUIPMENT: A large stock pot with a lid; a food processor, a blender, or an immersion blender; 8 warmed shallow soup bowls.

  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, peeled, halved lengthwise, and thinly sliced
  • Fine sea salt
  • 2 cups butternut squash purée
  • 2 small parsnips or turnips, peeled and cubed

  • 1 baking apple, peeled, cored, and cubed
  • 1 quart Homemade Chicken Stock
  • 1 teaspoon Curry Powder
  • 1 teaspoon ground ginger

1. In a large stock pot, combine the oil, onions, and salt and sweat-cook, covered, over low heat until soft—for 3 to 4 minutes.

2. Add the squash purée, parsnips, apple, and stock. Cook, covered, over moderate heat for 30 minutes.

3. In a food processor or a blender or with an immersion blender, process until smooth.

4. Add the curry powder and the ginger. Taste for seasoning. Divide among 8 warmed shallow soup bowls and serve.

Comments
3 Responses to “Spicy Butternut Squash Soup”
  1. jesse says:

    Nice work! Great recipe choice.

  2. Toni says:

    This sounds yummy! I will definiately have to try it! I am lactose intolerant and like the fact that it does not have milk in it.

  3. Tavia says:

    What I love about this recipe is that it’s dairy-free, and can easily be made vegan by switching the chicken stock for vegetable stock.

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