Curried Butternut Squash Soup

Nine months out of the year I rarely pick up a butternut squash. Sad, but true! It’s quite possible I eat so much of it during the Fall months that I just grow tired of it–but with football back on television and the days getting shorter, butternut squash is on my grocery list almost weekly, it seems.

Considering I wouldn’t touch the stuff as a kid, butternut squash sure has grown on me over the past few years. It’s in quite a few of my all time favorite recipes, like this beef stew, mac & cheese, veggie quinoa chocolate chili and black bean coconut rice bowl. Sunday I was in the mood for butternut squash soup. And curry. And lots of it. I guess I’m making up for lost time and Vitamin A?

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I’m not sure if getting married has anything to do with it but I’ve recently acquired a collection of cookbooks over the past 6 months. Some were gifts, others I bought. What can I say, I like the look of them on the shelf in the kitchen. I slightly adapted this recipe from Ellie Krieger’s, The Food You Crave, a cookbook full of healthy recipes that I’ve been meaning to dive into for a while now. I added a little more honey and a bit of turmeric, one of my new favorite spices that’s just perfect for fall.

The hardest part of this soup is chopping the butternut squash which, given my track record with knives and food processors, straight up terrifies my husband. He literally can’t bear to look. Thankfully no fingers were harmed in the process!

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Butternut squash: Eat more of it in the Fall like I do? What’s your favorite dish? The curried soup is great but mine still might be this mac & cheese. It’s really not even fair to compare the two though!

PS. My other favorite, easy & healthy recipe with turmeric, lentil sweet potato stew

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