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Recipe: Roasted Butternut Squash Curry Soup

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This Roasted Butternut Squash Curry Soup was such a big hit at the Terra Madre evening, that I promised attendees I would post the recipe. Enjoy!

 

5.0 from 1 reviews
Recipe: Roasted Butternut Squash Curry Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 3 Butternut Squash, cut in half, seeds removed
  • 1 Tbs minced garlic
  • 3 Tbs minced ginger
  • 2 t. salt
  • 1 can coconut milk
  • 2 t. cardamon
  • 3 t. cumin
  • 1 t. curry powder
  • Juice of 2 limes
  • 1 Onion, chopped
  • 4 carrots, chopped
  • 2 potatoes, cut into chuncks
  • ¼ cup maple syrup (optional)
  • water
  • Parsley or cilantro (optional)
  • 2 t. Balti powder, (an Indian mixture available thru Penzey’s)
Instructions
  1. Lay out the Butternut Squash, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until squash is soft.
  2. Meanwhile, in large stock pot, sauté the onion, carrots ginger and garlic in a little olive oil. Add the spices and lightly toast for 2 minutes.
  3. When the butternut squash is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add enough water to cover the squash by 3” inches, and bring to a boil. Add the potatoes and let simmer for 30 minutes.
  4. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk and lime juice. If the soup is too thick, add some more water. Add the maple syrup, if desired. Adjust spices and salt to taste. Garnish with parsley or cilantro.

Step-By-Step Photo Instructions

Lay out the Butternut Squash, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until squash is soft.

Meanwhile, in large stock pot, sauté the onion, carrots ginger and garlic in a little olive oil. Add the spices and lightly toast for 2 minutes.

When the butternut squash is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot.

Add enough water to cover the squash by 3” inches, and bring to a boil. Add the potatoes and let simmer for 30 minutes. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk and lime juice. If the soup is too thick, add some more water. Add the maple syrup, if desired.  Adjust spices and salt to taste. Garnish with parsley or cilantro.

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More

2 Responses to Recipe: Roasted Butternut Squash Curry Soup

  1. Victoria Stone

    I tasted your Roasted Butternut Squash Curry Soup recently at the Slow Food garlic planting and it was scrumptious. Thanks for the recipe. How many servings does it make?

    • Bhavani Jaroff

      Hi Victoria,
      The recipe serves about 20, give or take, depending if it is the main meal or an appetizer. You can easily cut it in half! Enjoy!


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