Curried butternut squash soup is the epitome of fall comfort food. Don't let the word "soup" fool you. It's more like gravy with it's rich, thick texture. And don't let its minimal ingredient list fool you, either. Although basically pureed squash, it's surprisingly filling. Especially if you serve it with some crusty bread...that's been excessively slathered with Kerrygold salted butter and broiled for about two minutes. Life changing.
My oldest—and very pregnant—sister, Jessica, made this recipe a couple weekends ago when my mom, second oldest sister Rebekah, and I visited her in Houston to open gifts and finish the baby room. We had our own mini baby shower to celebrate Remy's upcoming arrival and hung sleek ledges to create a book wall in the nursery. Check out her modern-yet-ultra-cozy baby room:
All nursery pics via Rebekah
Jessica's husband, Ala, is Syrian. (And he's the reason we now all know how to make baba ghanoush.) So naturally, Remy will learn Arabic alongside English. And I love this about my family.
Interesting fact: Arabic is read from right to left. Cray cray.
Rebekah made this print (now hung to the right of the book ledges), and it'll soon be available on her Etsy shop. Mind you, she searched Etsy for a print like this but had very little luck. So if this piece interests you, bookmark her shop so you can get your hands on it ASAP. (Also check out her design blog for some serious inspiration.)
Anyway, back to the soup:
This was my first time eating butternut squash soup. Like, ever. In my whole life. All twenty-eight years. Not intentionally, I just...well, I just never thought it'd be that great.
Shame on me. And shame on YOU. Why didn't you tell me how much I was missing out? This is almost as bad as my friend in college who told me she had never eaten salad. SALAD. Can you believe that?? That's like saying you've never ridden in a car. Or been to the movie theatre. Or binged watched Friends.
Don't let this happen to you or anyone else. Make this recipe. Eat it. Share it. Obsess over it. Take it to your next dinner party, and forward this post so no one is ever deprived of such wonderful things.
Thank you for not withholding, Jessica. Every time I eat butternut squash soup, I'll think of you and Remy. And take a moment of silence in remembrance of what your life was like before sleep deprivation and spit up.
Curried Butternut Squash Soup
1 medium butternut squash
4 c vegetable broth
1 can of coconut milk (yes, full fat...no sissys allowed)
1 tsp curry powder*
1/2 tsp cumin*
1/4 tsp cinnamon*
a pinch or two of nutmeg*
salt & pepper
several sprigs of thyme
*Measurements for spices may vary according to preference and size of squash, so taste as you go.
- Peel, seed, and dice the squash into 1" cubes.
- Add squash cubes and vegetable broth to a large, heavy pot. You may use less broth depending on the size of your squash. If you want thick, thick soup (and yes, you do), use enough broth to cover 1/2-1 inch over the cubed squash.
- Bring to a boil.
- Turn down the heat and simmer uncovered for 10-15 minutes, or until the squash is very soft.
- Puree the squash and broth with an immersion blender (or regular blender in batches).
- Stir in curry powder, cumin, cinnamon, nutmeg, salt & pepper to taste, and can of coconut milk. If you care about garnishing, reserve a few tablespoons of coconut milk for drizzling.
- Taste the magic you've created so far and adjust the spices.
- Serve with thyme leaves sprinkled over the top.
Share Your Best Butternut Squash Soup Recipe
Got a link to your own butternut squash soup recipe? Share it in the comments, because I'd love to try your variations of this soup!