This is possibly one of the best soups I’ve ever made! And it was souper easy;) Ok, ok, sorry. But seriously this soup is luscious, velvety, subtly spicy, and sweet. Why roasted? Oh let me sing the virtues of what roasting the veggies does to the flavors! It brings out the sweetness and provides the extra layer of flavor from the caramelization. Plus it will make your kitchen smell like heaven! You can even roast the veggies ahead of time and stash them in your fridge for when you feel like making this soup. Hint: that means this would be a great way to use up leftover roasted veggies from a previous meal.
I was making this for 2 so it doesn’t call for a lot of ingredients but this could easily be scaled up for a larger crowd. And to be honest we still had leftovers for another 2 bowls. So join me over the fold for the details:
Curry Roasted Butternut Squash Soup
Ingredients:
- 1 small butternut squash
- 3 carrots
- olive oil
- cumin
- smoked paprika
- curry powder
- onion & garlic powder
- 32 oz chicken or vegetable broth
- 1 cup of mashed potatoes or 2-3 small yukon golds peeled
Preheat oven to 425°.
First prep the veggies for roasting. I used a large roasting pan but you could also use a rimmed baking sheet.
Peel and seed the squash then dice into 1” pieces. It doesn’t have to be exact, just try for consistency in size so they roast evenly. Chop the carrots into similar size chunks. Scatter in the pan then drizzle with olive oil to coat. Season liberally with salt and pepper. Now sprinkle liberally with the spices. I used about ¼ tsp of each except for the curry powder; I probably used closer to 1 tsp to get a nice strong flavor. Toss to coat thoroughly.
Veggies ready for the oven
Roast for 20 minutes until tender.
After roasting
Add the roasted veggies to a large soup pot. If you are using the Yukon gold potatoes go ahead and dice them and add to the pot.
Add just enough broth to cover the veggies and then stir in the mashed potatoes. Bring to a boil then lower heat and simmer covered until potatoes are tender and veggies are nice and soft.
Blend until all is smooth and taste for seasoning. Depending on how thick you desire you can add more broth and then blend again. I used all of the broth and it was still a nice thickness. I also contemplated adding some cream but it tasted so good I decided not to so you could certainly go there if you prefer a creamier soup.
A nice light salad would pair nicely with this to cut through the richness.
You could also add croutons or some toasted nuts and fresh herbs for a garnish. Honestly it was so good I couldn’t wait to dig in so I just had a big ol’ bowl and called it good.
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