I’ve been craving squash soup for a while now (and thanks to my hefty squash haul from the end of the CSA season, I have lots of squash to choose from!). In the past week I’ve had a wicked chest cold, so I’ve been doubly craving soup, but hadn’t gotten around to making anything more ambitious than beans on toast. A few days ago, I roasted some squash and happily roasted a bit too much for one meal, which means I could make a really quick soup, to boot! I did some lazy googling to find a recipe, but nothing I found really tickled my fancy…some called for apples (which I don’t have on hand), some for sour cream, and one even called for cabbage (eew, I think?). Not what I wanted, exactly.
I knew wanted something spicy and sweet and creamy, and all the recipes I dug up ended up being somehow lacking, so I struck out on my own. I started with roasted spaghetti squash, curry powder and cream, but that’s hardly a soup! For the sweet part, I relied on the natural sweetness of the squash, plus a little apple cider. For the spice, I added some curry powder plus some crushed red chili flakes. For the creamy bit, I really wanted to use coconut milk, but alas, my pantry did not have a can lurking in the shadows (a first!), so I went with some heavy whipping cream. I also wanted to use an onion (for a bit more bite), and a bit of lemon juice to perk it all up. I contemplated adding potatoes to the mix, but decided I didn’t feel like washing and boiling spuds–and cubed spuds were out of the question–I wanted a creamy smooth soup, no chunks. I also had a jar of onion stock lurking in the fridge (from a roast we made a few weeks ago). Surprisingly, it came together very easily (a good 45 minutes before I’d planned, even!), so I thought I’d take my new-found spare time to share the recipe.
Ridiculously Easy Curried Squash Soup
- 2 T. butter
- 1 yellow onion, diced
- 2-3 T. hot curry powder (more or less to taste)
- 4-5 lb. winter squash, roasted or boiled
- 2 c. vegetable broth/onion stock or water
- 1 tsp. salt
- 1/2 c. heavy whipping cream
- Heat butter in a dutch oven over medium heat. Add onion and cook, stirring occasionally, till golden.
- Add curry powder and cook till fragrant, then add broth and squash. Cook 5-10 minutes, till heated through, then puree using immersion blender.
- Taste, and season with salt and pepper.
- Remove from heat and gently stir in cream. Taste and adjust seasonings as needed.