There are a LOT of butternut squash recipes out there – but this one is not only one of the healthiest but the best tasting! (Even my boys, ages 3 and 5 love it!)
There is no heavy cream and no bland butternut squash flavor to be found – this one surprises with every bite as the layers are so complex everyone will be wondering “what’s in this that makes it so good?”
Your mind processes butternut squash soup, but the truth is, there is such a melange of flavors it just registers as “delicious!”.
There are a few ingredients in this that are surprising – don’t omit any of them!! Just cooking the vegetable in the pot will make your entire house smell amazing! It’s a clean and delicious recipe – PERFECT for fall! This is a soup you may want to simmer while breaking out those fall decorations!
Thank you Katie Malcolm for giving me this recipe a few years ago that has become a fall tradition in my home!
FEEDS 4-6 (Time = 1 hr 30 min)
2-3 TBS butter
1 large butternut squash, peeled and diced (heat it up in the microwave or oven to make it easier to cut)
1 celery stalk, chopped
1 onion, chopped
1 carrot, chopped
2 sweet apples, peeled and diced
1 carton of reduced sodium chicken stock
1 tsp Sweet curry (look for curry with a brownish color – it contains more cinnamon.)
“The sweet curry is the “secret ingredient” – don’t be afraid to add this one! It pulls all the flavors together and takes it from good to fabulous!”
Roughly chop everything and sauté with 2-3 Tablespoons of butter or oil for
20 min or until onions are translucent.
Add 1 carton of chicken stock and simmer for 1 hr.
Blend with an immersion blender, reg blender, or food processor to
Season with curry powder to taste! You do not need to add any salt to this!
I had a hard time getting great photos this time! Dark outside does not = good photos!