Curried Butternut Squash Soup, Servings: 4
- 1 small onion
- 1 15 oz can prepared squash or ½ butternut squash roasted
- 6 -8 cups chicken stock/broth (low sodium is what we use)
- 1 -2 Tablespoon(s) hot madras curry powder *See tips at bottom
- 1 Tablespoon olive oil
- 1-2 Tablespoon(s) butter (not necessary, but imparts great flavor)
- 1-2 Tablespoon(s) flour (if gluten free is preferred then omit & use agar-agar or use a gluten-free flour)
- 1 Tablespoon brown sugar or preferred sweetener honey/agave/stevia to taste
- Kosher salt to taste
If choosing to use whole butternut squash, peel and chop into 2-3 inch chunks and put in roasting pan, bake 350 for approximately 45-60 minutes or until it's easily pierced with a fork.
Place cooked squash in food processor to cream or mash by hand if you’d like delicious bits of whole squash in your finished soup. Set aside the squash to use later on in the recipe.
Add 1 Tablespoon olive oil to saucepan and turn cooktop to medium-high heat. Peel and shred onion with a cheese grater (or chop up fine in a food processor which is what I did) right into hot pan and caramelize onion for about 5 minutes until golden. Add butter and melt in pan then add flour and stir the mixture and let cook for about 1 minute. Now add the hot madras curry powder and allow to heat about 1 minute more. Your base is finished!
Now gently whisk in chicken stock, squash, and brown sugar (or other sugar substitute as mentioned above). Cook over medium heat 10-15 minutes and it will come to a gently boil. Taste, adding kosher salt if necessary. Enjoy!
Tips: We used butternut squash and roasted it, then mashed it so there would be fresh chucks of squash in our soup. It is ready to serve immediately or can be held easily overnight (and continues to thicken). We use light, organic brown sugar and use regular curry powder instead of hot when serving to our children too (we loved it and our girls gobbled it up...they didn't think it was too hot this way).
Estimated calories per serving: 185-200 (varies a tad based on the flour and sweetener that you use)