Butternut Squash Soup
Looking for a simple and easy, but totally versatile fall soup? This Butternut Squash Soup is a pretty basic soup recipe, but so easy to customize and make your own.
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Makes: 4 servings
Ingredients
- 2 Tbsp unsalted butter
- ¾ cup diced onion
- 2 Tbsp fresh ginger, peeled and chopped
- 2 cloves garlic, chopped
- 2 ½ lbs butternut squash, peeled and chopped into ¾-inch cubes
- 1 ½ tsp curry powder
- ¼ cup fresh orange juice
- Salt and pepper
- Sour cream, for topping
- Pumpkin seeds, for topping
Instructions
- In a large saucepan over medium heat, melt butter. Add onion and cook until fragrant, about 2 minutes. Add ginger, garlic, squash and curry powder and cook, stirring occasionally, until fragrant, 6 to 8 minutes.
- Stir in 4 cups water. Bring to a boil and then reduce heat. Simmer until squash is tender, 20 minutes.
- In a blender or in the saucepan with a hand blender, puree soup (if doing in a blender, you will need to do it in two batches). Note that you should remove the cap from the hole of the blender's lid and cover with a dish towel to allow heat to escape.
- Once soup is pureed, stir in orange juice and 1 ½ teaspoons salt. If you want soup thinner, add more orange juice. Serve hot and top with sour cream, pepper, and pumpkin seeds, if desired.
Notes
- Recipe lightly adapted from Martha Stewart's Everyday Food.
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