Curried Butternut Squash – The Minimalist Baker
Fall is in the air and in our house this begins the tradition of “Soup a Week”. Each week I make a yummy soup starting in fall all the way through until spring. I have many “tried and trues” and also love trying new soups. This soup is quickly becoming a “tried and true” ! It is easy to make, tastes great and is good for you! Plus it satisfies that fall feeling. MMMmmmMMM.
Time: 30 minutes
Ease: Easy – the only tricky part is blending at the end. I have a stick blender and if you don’t have one I suggest getting one. I think it is a must in the kitchen. It makes life easier and fewer burns and messes.
Review: This recipe, as with any I have tried by The Minimalist Baker, is easy and delicious. Once you have the squash prepared the rest of the dish is a piece of cake. You may worry that the maple syrup will make the soup to sweet, but with the curry it is a nice blend without being too sweet. Experiment with the amount you like for your tastes. Over all this is a great soup; filling, delicious, and easy to make.
Tips: Try different types of curries. I like a sweet curry from Penzey’s Spices, but also use one called Curry Now, which has a punch! It is fun playing with the flavors and heat levels until you find the perfect one for you.
If you are someone with sensitive skin i recommend baking the butternut squash with skins on and scooping out the contents before making the soup. follow the directions as written, but use your cooked squash. Sometimes butternut squash makes my skin peel. You could also wear gloves to prepare it.
All photos are by me, Lisa Wright Burbach – a Burbachulous Photo. Feel free to share, but please give credit to the source. Thank you.