Butternut Squash Soup with Green Curry and Roasted Delicata

This butternut squash recipe has been in my family for YEARS, and it is a foolproof recipe. Simmer some veggies in broth until softened and then blend away? Sound enticing to you? You’ll love this one!

I love how versatile this soup is too - it’s great with blended/roasted red peppers thrown in at the end, with a chipotle spice added while blending, and of course, swirled with anything flavorful and spicy that your heart desires :)

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Here’s what you’ll need:

For the soup

  • 1 butternut squash, peeled and diced

  • 1 apple, peeled and roughly chopped

  • 1/2 white onion, peeled and chopped

  • 2 garlic cloves

  • 4 cups vegetable broth

  • 1 cup unsweetened almond milk

  • Salt and pepper to taste

For the curry swirl

  • 2 Tbsp green curry paste (my go-to homemade one is linked here)

  • 2 Tbsp nut milk

  • Handful fresh basil

  • Handful fresh cilantro

For the delicata

  • 1 delicata squash

  • 2 Tbsp olive oil

Here’s how to make it:

Combine all the soup ingredients in a large pot (I love my le creuset dutch oven for this) and simmer over low-medium heat for about a half hour until everything is softened and easily broken up. Turn off heat and let cool slightly. Using immersion blender, combine everything until smooth and then add the almond milk and s+p.

While the soup is cooking, prepare and roast the delicata squash. Scrub the squash and cut in half. Scoop out seeds/guts and cut into 1/2 inch slices. Place on greased baking sheet and brush with olive oil. Cook for about 15-20 minutes on each side until squash is tender.

Blend all of the curry swirl ingredients in a food processor until well-combined. To assemble the curry bowl, ladle soup into bowl and drizzle curry over it. Top soup with roasted delicata squash and serve. Enjoy with crusty bread or a rustic grilled cheese.

Annie Muske