Curried-Ginger Butternut Squash Soup

Fall is by far the most beautiful season in Canada. Leaves changing. Apple picking. Chunky sweaters. A bounty of new produce bursting from the ground. This year marked my husband and I’s first attempt to grow our own squashes. We planted it over May long weekend and were pleasantly surprised when we saw leaves and stems sprouting in late August. At one point we even had 7 squashes (all from 1 plant!) But it was a challenge to keep the pesky squirrels and rabbits under control. Even Kashi, our shepherd-retriever mix, couldn’t keep them at bay.

In the end, we had 2 full-sized squashes! Our first squash was shared with family members, and the second was transformed into this glorious fall soup.

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The inspiration for this recipe came from a newspaper article my brother clipped out from a city newspaper almost 10 years ago! Amazingly enough, to this day, we continue to follow this recipe but with our own twists. Give it a try – It’s a definite crowd pleaser!


Curried-Ginger Butternut Squash Soup

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients

  • 1 medium butternut squash, cut in half length-wise, seeds removed
  • 1 Tbsp (15ml) olive oil
  • 1 Tbsp (15ml) fresh garlic, minced
  • 2 Tbsp (30 ml) butter, unsalted
  • 1 Tbsp (15ml) olive oil
  • 1 large onion, chopped
  • 2 Tbsp (30 ml) fresh garlic, minced
  • 3 Tbsp (45 ml) fresh ginger, minced
  • 2 Tbsp (30ml) curry powder
  • 1 tsp (5ml) cinnamon
  • 1 tsp (5 ml) nutmeg
  • 1 box of (900ml) vegetable broth, no salt added
  • 1 Tbsp (15ml) fresh lemon juice
  • Salt and pepper to taste

Directions

  1. Preheat oven to 450°F.
  2. Brush inside flesh of squash halves with olive oil and garlic. Season with salt and pepper. Place face down on a baking pan lined with aluminum foil. Cook in oven for approximately 30-45 mins or until fork pierces easily into flesh.
  3. In the meanwhile, in a large pot on medium heat, melt butter and combine with remaining olive oil. Add onions and sauté for 3 mins. Add remaining garlic, ginger, curry powder, cinnamon and nutmeg. Sauté for 2 mins.
  4.  Once squash is fully cooked, carefully remove flesh from skin and add to pot.
  5.  Add vegetable broth and bring to a boil.
  6. Purée using a hand blender, adding additional water if needed. Add lemon juice and season with salt and pepper to taste. Top with roasted squash seeds and homemade croutons.

Nutrition & Cooking Tips:

  • Adding lemon juice at the very end of cooking can help lift the flavours. Give it a try before turning to the salt shaker.
  • Challenge yourself to using all parts of the vegetable. For squash, remove seeds with a spoon, rinse with water, and pat dry on a sheet of aluminum foil. Drizzle olive oil with some of your favourite spices and close foil. Bake at 400°F for 20 mins. Open foil slightly and continue to bake for another 5 mins.

5 thoughts on “Curried-Ginger Butternut Squash Soup

  1. Chris says:

    Delicious!!! This is definitely a crowd pleaser! I make croutons with Montréal steak spices to add on the top which adds a nice saltiness and texture.

    You can make the soup with an Asian twist if you add a tablespoon of red curry paste and a cup of coconut milk.

    Yuummm!

    Like

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