Updated: Jan 31, 2021
This soup is the perfect dish for a cold winter day! A bowl of savory puree with warm Indian flavors will leave you more than content. This is our first recipe with Indian influences and I'm excited to share it with you all! Also don't be discouraged if you don't like spicy foods. The curry powder I used is NOT spicy. Yet, for the spice connoisseurs, you can still kick up the heat to your liking. Just toast some bread and this dish can be eaten as a full entree or appetizer! Recipe adapted from New York Times Cooking.
Cook Time: 1 hour 25 minutes
1 large butternut squash
1 large yellow onion chopped
2 tablespoons butter or vegetable oil
1.5 cups of chicken stock (or vegetable stock)
1/4 cup of apple cider
1 tablespoon of curry powder (found in the spice section or in local Indian grocery store)
Juice of 1/2 a lemon
Mexican sour cream/crème fraîche/regular sour cream
sprinkle of paprika to add some color
1. Preheat oven to 400 degrees F. Cut the squash into 3 or 4 slices and place on foil-lined baking sheet. Cook for 45 minutes. This makes the squash tender and it is easier to peel/cut off the skin. It is very difficult cutting the raw squash so please be careful! Even better if you can find the already cut squash, might need to buy 2 bags. Then you can bake it.
2. Heat the butter/oil in a sauce pan and sauté the chopped onions until it starts to brown. Then stir in 1 tablespoon of curry powder. Cook for 1 more minute, then add the 1/4 cup apple cider. Remove from heat and set aside.
3. Once squash is tender, peel/cut off the skin and remove seeds. Roughly dice the butternut squash and add to blender/food processor. You can use an immersion blender if you have one! Then add the curried onions to blender and blend until you get a puree consistency.
4. Add puree to sauce pan with the chicken or vegetable stock and lemon juice and bring to a simmer. Then season with salt and crushed black pepper to taste.
5. Serve each bowl with optional toppings: sour cream, chopped cilantro, and dash of paprika.
Overall, a unique dish with few steps. The only time consuming part is cutting and cooking the butternut squash. So if you can find the precut squash it will save so much time! Also this is a vegetarian friendly dish. Just replace the chicken stock with vegetable stock. You can also use unsalted stock so you have more control over the salt at the end. Below is the curry powder I used from an Indian grocery store, but McCormick also sells a good curry powder mixture!
Overall the number of aprons we give this recipe is....