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Picture of Cream of Curried Butternut Squash Soup
I took cooking class first quarter in school. We were trying to focus on seasonal foods and as a result many of our dishes were based around butternut squash. The original had too much curry for me so I reduced that a bit and also added the chestnuts which give it a nice rich sweeter taste but otherwise this is pretty much the same.
 
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Step 1: Ingredients

Picture of Ingredients
1 medium butternut squash

1 carrot

1 tart apple

handful of chestnuts.

1/2 onion

1 stalk of celery

1 teaspoon curry powder

6 tablespoons butter

1 quart of broth or water

salt 

pepper

1/4 cup cream or 1/2 cup whole milk


Step 2: Baking the squash

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Cut the squash in half, bake at 400 degrees until soft. After it has cooled, scrape off the skin.

Step 3: Chopping and Sauteing

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Saute the onion in the butter until soft. Add the chopped carrot, apple and celery. Saute those as well until soft - 10 minutes or so.


Step 4: Add Everything Together

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Add the squash, curry powder, broth, salt and pepper. Also peel a handful of chestnuts and put those in as well. Mix it up good and simmer for 30 minutes.

Step 5: Blend

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Blend it with a soup blender until smooth and then add cream or milk.

Step 6: Serving Suggestions

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A nice salad goes well with this.