Even with all the squash soup I've served, a recent conversation with my gal pals made me realize an important variation I'd inadvertently ignored; I have never made butternut squash soup with curry powder in it! It was high time I checked that off my bucket list, and the result was as delicious as I'd hoped.
Curried Butternut Squash Soup
2 tablespoons olive oil
6 cups cubed butternut squash (I buy peeled and cubed butternut squash at Costco. It's the best thing since sliced bread. Seriously.)
1 onion, diced
3 carrots, peeled and diced
1 apple, peeled and diced
Salt and pepper
1.5 teaspoons curry powder
32 ounces chicken or vegetable broth
Sour cream, for serving
In a very large dutch oven, heat olive oil over medium high. Add squash, onion, carrots, and apple. Season with a dash of salt and pepper. Cook the vegetables, stirring occasionally, until they're starting to soften, about 10 minutes.
Add curry powder and stir until fragrant, about 30 seconds. Stir in broth, making sure you scrape the bottom of the pan with your spoon to incorporate the browned bits of flavor into the broth. Bring to a boil, reduce heat, and simmer for about 30 minutes, until vegetables are tender.
Using an immersion blender or a regular blender, puree the soup. Season to taste with salt and pepper. Serve with sour cream.