Curried squash soup is a warm, comforting vegetarian soup that gets a hint of heat from the addition of Thai red curry paste.
So last Friday, I got to give out samples of my homemade soups at Dreyer Farms. I made three soups using seasonal ingredients from the farm: Lebanese eggplant soup, vegan cream of broccoli, and this curried squash soup. I got the most rave reviews about this one, but all of them had a number of fans. One person told me I should start a soup business (was she psychic?) and a few asked me if they could buy some. I’m quite content to share the recipes and must admit I had the best time spending a couple hours talking food with all the folks at the farm. (I’ve already admitted I’m a dork…)
This is the only one of the soups that I’ve made many, many times before. Typically I use all butternut, which results is a super smooth and silky texture. This time I mixed butternut, millionaire’s and acorn and the results were still fab. Just roast the squash first then scoop it out of the skin. You could just as easily use delicata, honeynut, or spaghetti. But if you go for spaghetti or millionaire’s, I’d mix in some butternut or pumpkin to add texture.
Don’t let the curry paste scare you. It adds the slightest bit of heat to the sweet squash.
- 4 cups roasted squash (butternut, acorn, delicata, etc.)
- 2 Tbsp. olive oil
- 1½ cups chopped onion
- 1 cup chopped carrots
- 1 apple, peeled and chopped
- 2-4 tsp. Thai curry paste, preferably red, or more to taste
- 6 cups water
- 2 bay leaves
- ¼ cup heavy cream (optional)
- 2 tsp. honey
- Fresh chopped cilantro, to garnish
- Heat olive oil in a large pot. Add the onion, carrots and apple and cook about 5 minutes. Add the curry paste, stir, and cook another 2 minutes. Add the squash, bay leaves and stock. Stir and bring to a boil. Reduce the heat and simmer uncovered for about an hour.
- Remove the bay leaves. Puree the soup using a stick blender or in a blender or food processor. Return to the pot and stir in the cream, if using, and the honey. Season to taste with salt.
- Serve warm, garnished with fresh chopped cilantro.
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