Nov 16

Nov 16 Curried Butternut Squash Soup

I'm always looking for ways to feel warm, cozy, and relaxed in my home when the temperatures drop and daylight dwindles. It usually involves sweaters, blankets, hot tea, soup, and seasonally scented candles. Nothing out of the ordinary here, right?

Of course, I crave these comforts most on days when life is crazy and time is scarce. So, I need shortcuts: Faster ways to make my house feel cleaner, cozier, and warmer. And I look for recipes that don’t require a lot of time, prep, or cleanup. This Curried Butternut Squash Soup, for example, is a lifesaver.

On cold, crazy days, I like to fill my favorite soup bowl to the brim with this flavorful soup and curl up the sofa with a good podcast or my favorite food magazine. We don’t have a fireplace, but if we did, you can bet that would be going as well.

I’d love to know what you do to make your home feel as cozy as possible during this time of year! I’m always up for new ideas. In the meantime, we had a lot of fun putting together this video for you - so you can see how truly easy and beautiful this soup is!

This post came together thanks to a wonderful team of people. Videography, still photos, and lots of patience by Martin and TJ. Art direction and sisterly giggles by Rebecca.

Curried butternut Squash Soup

Makes 6 servings

Prep time: 5 minutes

Cook time: 35-40 minutes

*Quick tip: buy pre-cut squash to really speed things up.

2 1/2 lbs butternut squash, cubed
1 medium yellow onion, sliced
2-3 large garlic cloves, peeled
2 large carrots, peeled and cut into 1" pieces
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoons ground mustard
1 can full fat coconut milk
3 cups chicken stock
additional curry/mustard powder to taste
white pepper and salt to taste
toppings: cilantro, lime juice, thinly sliced fresno chilis, and roasted cashews

Preheat oven to 425 degrees Fahrenheit.
Put squash, onion, garlic and carrots on one or two large, rimmed baking sheets lined with parchment. Drizzle with the olive oil, sprinkle with salt, curry and mustard, and toss to coat.
Roast for 25-30 minutes or until the vegetables are just tender and golden brown on the edges.
Transfer the vegetables to a soup pot and add the chicken stock and coconut milk. Bring to a simmer and cook for 10 minutes.
Remove the soup from the heat and use an immersion blender to blend the soup until it is smooth.
Taste and adjust seasoning to taste. Ladle the soup into bowls and garnish with desired toppings.