Butternut Squash Soup

Before I even get to this amazing delicious soup, I want you to check out the bowl it's in.  That amazing ceramic creation was given to me for my birthday by my favorite sister ever, Rachey Face.  Okay, Okay, she might be my only sister, but she's still the best ever.  She ordered this on Etsy from Electra Sylva Vincent Shop, and it's actually a ceramic yarn bowl.  But she knows me well, and she has seen my knitting.  Let's just say....there isn't a yarn bowl in the world that would improve my knitting.  She also knows how much I love me some Cephalopods and soup/cereal bowls.


Believe it or not, I've never made a Butternut Squash Soup before.  I love it, but I just never thought about making it myself before.  Not to mention, I HATE blending hot soups in a blender. I always manage to make it explode all over myself and the entire kitchen.  I also used another birthday gift I got this year to make this soup, my new immersion blender from my parents. It's even more amazing than I hoped and I've used it a ton of times already.

This soup is so thick and hearty, and if needed, you could definitely lighten it up by leaving out the heavy  cream and even the milk.  This is really easy to make, so there is no excuse not to try it.


Curried Butternut Squash Soup
Printable Recipe
By Dalias Delights, adapted from The Pastry Queen

• 2 tbsp unsalted butter 
• 1/2 medium yellow onion, chopped
• 1 large carrot, peeled and sliced
• 1 1/2 lbs (small size) butternut squash, peeled, seeded, and cubed
• 1 medium russet potato, peeled and cubed
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 1/2 tbsp curry powder
• 1/4 tsp nutmeg
• pinch cayenne
• 1/2 tsp salt
• 1 (14.5 oz) can chicken stock (this ='s 2 cups)
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 tsp honey (omit if you don’t want that hint of sweetness)
• 1/2 tsp paprika
• Freshly ground black pepper
• Sour cream or Greek yogurt, for garnish

1. Melt the butter in a large saucepan or Dutch oven over medium-high heat. 
2. Add the onion and carrot and sauté over medium heat for about 3 minutes, or until the onions begin to soften. Add the squash potato, ginger, cinnamon, curry powder, nutmeg, cayenne, and salt. Sauté for 2 minutes. 
3. Add the stock, milk, cream, honey, and paprika and bring the soup to a boil. Decrease the heat to the setting in between low and medium-low, cover the pot, and simmer the soup over low heat for about 40 minutes, or until the vegetables are soft. 
4. Working in batches, puree the soup in a blender or food processor until smooth. 
5. Add black pepper to taste (but watch out, it is already spicy from that pinch of cayenne). Serve hot with a dollop of sour cream or Greek yogurt, croutons, and Parmesan cheese.