Spicy Curried Butternut Squash Soup

When life gives you squashes – you make soup – at least that what I do. Nothing hits the spot like a nice, spicy butternut squash soup – especially on chilly days. Here’s how I do it.

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Spicy Curried Butternut Squash Soup

Ingredients:Print This Recipe

1 butternut squash

5 cups of water or broth

1/3 cup orange juice (optional)

1 tablespoon butter or olive oil

2 medium onions chopped fine

1 medium red or green bell pepper chopped fine (optional)

5-6 cloves garlic crushed

1& 1/2   tsp ground cumin

1 tsp ground coriander

2 tsp curry powder

1/2 tsp cinnamon

2 tsp grated ginger

1 scotch bonnet or habanero (if you can handle the heat)

Salt & cayenne pepper to taste

1/2 cup chopped cilantro (optional)

2-3 tbsp half & half or heavy cream for the top (optional)

METHOD:

  • Pre-heat the oven to 375 ° F.
  • Split the squash lengthwise, remove seeds and place face down on a tray with an inch of water.
  • Bake until soft (about 30-40 mins)
  • Cool and scoop out the insides and puree this with 3 cups of water/ broth until smooth.
  • Transfer to a bowl and stir in the orange juice.
  • Heat the butter or oil in a stockpot and add the garlic and onion.
  • Stir fry for about 5 minutes.
  • Add the chopped bell pepper & cilantro (optional)
  • Cook for 5 more minutes until the mixture has softened.
  • Add all the spices, cinnamon, salt & cayenne and mix well.
  • Stir for about 2-3 minutes – you may add a little water to prevent sticking.
  • Add squash to this mixture and mix well.
  • Allow the soup to simmer gently for 15 – 20 minutes.
  • Adjust seasoning and then fire off and using a hand blender, puree the soup to desired smoothness.
  • Top it off with a little cream and serve hot with fresh bread or croutons.

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