Saturday, October 4, 2008

Curried Butternut Squash Soup

This is one of our favorite cool weather recipes that we discovered last year. It's so nutritious and fills your tummy with warmth and comfort!


  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
  • 6 cups low-sodium chicken broth or vegetable broth
  • 1 tablespoon curry powder
  • A pinch of pumpkin pie spice, if you have it on hand
  • 2 tablespoons honey


Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder, and pumpkin pie spice, and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth.