Butternut squash, curry & fresh ginger soup
The very first time Alex came over for dinner, I made this soup. I had no clue what he liked and I thought this classic recipe was a good balance between comfort food and fine dining. Almost a year later, he’s still asking for more.
I did some research and found out that many professional chefs bake the squash. I tried it and I prefer my recipe. It’s quicker and just as delicious.
This soup requires very few ingredients, which makes it an affordable recipe. On top of that, it involves minimal clean-up and it freezes well, so you can enjoy it over and over again.
For those of you who rarely cook fresh ginger and for whom buying a ginger root means wasting most of it, here’s my tip: peel and thinly slice the leftover ginger and store it in a resealable bag. Ginger is easy to grate and cut, even when it’s still frozen.
- ServesServes 6
- Prep time5 min
- Cook time40 min
- FreezingFreezes well
- 5 cups butternut squash, seeded and diced
- 30 oz (1 carton, 900 ml) store-bought vegetable broth
- 1 onion, roughly chopped
- 2 cloves garlic, minced
- 1-2 tablespoon curry powder (to taste)
- 1 tablespoon fresh ginger, finely chopped (to taste)
- 2 tablespoons butter
- Cream, for serving
- Salt and pepper, to taste
- In a large pot, melt the butter and soften the onion for 10 minutes or until the onion is translucent. Season well.
- Add the garlic, curry powder, and ginger and allow the flavours to mellow for a few minutes.
- Add the squash and broth. Season again and bring to a boil.
- Simmer for 25–30 minutes or until squash is soft.
- Using a blender or hand blender, purée the soup until smooth. Adjust the seasoning if needed.
- Serve with a dash of cream.