Curried Butternut Squash Soup

1 butternut squash (approximately 3 pounds)

Olive oil spray

1-2 tablespoons olive oil

1 medium onion, chopped

1 teaspoon curry powder

3/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

Salt and pepper

2 cups chicken stock


Preheat oven to 450 degrees. Peel the butternut squash and slice it in half lengthwise. Scoop out the strings and seeds, then cut it into 1" cubes. Spray a sheet pan with olive oil spray, toss the squash on the pan and spray it with the olive oil spray. Sprinkle with salt and pepper and bake for 20-30 minutes, until the squash starts browning on some of the edges and it's tender when pierced with the tip of a sharp knife.


While the squash is baking, heat 1 tablespoon of the olive oil in a saute pan over medium heat. Add the onions and saute until they are limp but not brown. Add more olive oil if the pan gets dry or if the onions start getting very brown. When the onions soften add the curry, cinnamon and cayenne to the pan and heat, stirring, for 1-2 minutes to awaken the spices. Set aside until the squash is out of the oven.


In a blender or food processor, puree small batches of the squash with the onions and stock. Don't fill your machine more than 1/3 or 1/2 full when pureeing the vegetables and broth! Hot liquids expand and can cause nasty burns. Puree until smooth (or you can leave it chunky if you like). You may need to add extra stock if your blender is struggling with the squash, which is quite dense. Taste for seasoning and add salt or pepper if needed. Ladle into bowls and serve. Makes 6-8 servings.


Recipe from Lethally Delicious.

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