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.
Spicy Curried Butternut Squash Soup
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)
- 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.