Curry-Scented Butternut Squash Soup

Butternut Squash Soup

Ingredients:

1 butternut squash, 2 ½ lbs or about 6 cups, peeled and cubed in 1” pieces
2 large sweet apples such as Fuji or Honeycrisp, peeled and cubed in 1” pieces
3 medium onions, diced
2 tablespoons butter
¼ cup plus 2 tablespoons packed dark brown sugar
1 ½ tablespoons curry powder
6 cups vegetable stock
1 container (8 oz/250 g) mascarpone cheese
2 teaspoons salt
Sour cream and snipped fresh chives (optional)

Directions:

In a large stock pot or Dutch oven, melt butter in over medium-low heat. Add onions and cook for 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir for 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Cook 25-30 minutes or until squash is very soft. Remove from heat. Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into a stand-by bowl for holding while you blend the rest of the soup. Repeat two times with remaining squash mixture. Alternatively, if you have an immersion blender, you can use this rather than transferring the soup. Return soup to stock pot and whisk in mascarpone and salt until mascarpone is completely incorporated. If the soup is too thick for your liking, you can thin it out with additional stock. Bring to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired. Makes 8 servings.

Bonus – When scooping out the seeds from your squash, do NOT throw them away! Clean them under running water to remove any residue, and then toss them with a little oil and spices of your liking. With this soup, since it has a curry flavour, you can toss a little curry powder or even cinnamon or nutmeg on the seeds, along with some salt and pepper. Then spread the seeds out on a baking sheet and roast at 400 degrees for anywhere between 5 to 20 minutes, depending on the size of the seeds. You should just keep an eye on them, as seeds tend to burn quickly! Once done, remove from them oven and toss a few on top of each soup serving as a nice crunchy garnish.

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Get Your Soup On

Soup

Is it just me, or did it get noticeably colder lately? I mean, I do realize that it is the end of October, but I just can’t seem to get warm! My Bubbie had a saying, “When you’re old, you’re cold!”, so maybe it’s just age catching up with me. So what’s a girl to do? Make soup of course! Nothing warms you up from the inside like a nice hot bowl of soup. A big bowl, with some crusty bread, and you’ve got a meal! So this week, it’s all about the Soup people. We’ll have broths, creamy purees, and my personal favourite, Stew-oups, a term I learned from Rachael Ray, for chunky soups that are a close toss-up between a soup and a stew. So get your stock pots out, because this week, we’re going to be simmering our way to warm stomachs and warm hearts!