Curried Butternut Soup

Mornings have been chilly out here in the aster dotted desert. I wake up dreaming of soup, imagining my favorite wooden spoon stirring the humble beginnings of some jewel toned potage as the French like to call it. Or so I'm told. I don't speak French.

I'm craving soup like a mad woman. Especially since I developed my pecan cracker recipe. I mean, a girl has to have something silky and spicy to dip her favorite nutty crunchy crackers into, right?

So this week I cooked up a curried fall classic. Every October I make batches of this gorgeous and golden soul warming soup. The secret is- use ripe flavorful squash. Choose a squash with firm golden-tan skin. The squash should make a hollow ring when thumped.

Curried Butternut Soup Recipe

This recipe uses butternut squash (my personal favorite among the Cucurbit family) but you could also use fresh pumpkin. Knock yourself out, Dollface.

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 stalks celery, diced
2-3 teaspoons red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild)
4 cups diced butternut squash
4 to 6 cups light broth
Sea salt and fresh ground pepper, to taste
1 tablespoon pure maple syrup or raw agave nectar, to taste
½ to 1 cup coconut milk

Heat the olive oil in a soup pot, over medium heat. Add the onion, celery and curry paste; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.

Simmer until the squash is very soft and fork tender- maybe 30 minutes. Add a bit more water if you need to keep the squash from sticking to the pot- I didn't need to, but, Bubbe you never know.

Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste.

Warm through gently and serve.

Serves 4.

Printer-friendly recipe

Karina's Notes:

Once in a blue moon I've been known to add an apple or two to this recipe. Try it if you're in the mood to lighten the flavor and taste test for seasoning adjustments.

Variations include adding a dash of dry sherry or Calvados brandy and serving with shredded apple garnish, or add some curry and hot red pepper flakes and serve with a dollop of yogurt.

For those of you watching your carbs this soup is South Beach friendly for Phase 3 if you use agave nectar instead of maple syrup.

More Autumn Soup Goodness From Food Blogs:

Nami Nami's Fat Free Pumpkin Soup with Nutmeg
Farmgirl Fare's Garlic Lover's White Bean Soup
Simply Recipes Spicy Pumpkin Soup
Pumpkin and Roasted Corn Soup from FatFree Vegan Kitchen
Alanna's Simple Butternut Squash Soup
Kalyn's Kitchen Zucchini and Yellow Squash Soup with Rosemary and Parmesan