Wednesday, September 25, 2013

Curried Butternut Squash Soup

I mentioned in my post on Monday that we've been harvesting a lot of butternut squash lately. It's our first year to grow it, and I'm so thrilled with how well the squash has taken off. Last year we saved some seeds from an organic butternut squash that I bought at the store and planted the seeds in our garden this summer. I'm so glad we did, because now we are really reaping the benefits.

This pasta is one of our favorite ways to use butternut squash, but since fall is here, I was on the hunt for a creamy, velvety soup using the squash. I decided on a recipe for a vegan curried butternut squash soup with coconut milk, and it was so delicious!


Curried Butternut Squash Soup
via Daydream Kitchen

Ingredients:
1 medium - large butternut squash
2T olive oil
1 cup carrots, chopped
1 cup onions, chopped
2t curry powder
1t garam masala
1t ground cumin
14 oz full-fat coconut milk
4 cups vegetable stock
Salt & pepper

Directions:
1) Heat oven to 350 degrees F. Cut squash in half lengthwise and remove the seeds. Drizzle each half with olive oil and sprinkle with salt. Place squash cut side down on a baking sheet and roast for 30-45 minutes or until tender (I lined my baking sheet with parchment paper for easy clean up). When cool, remove the skin and reserve squash for later.
2) Drizzle a large soup pot with olive oil and add carrots, onion, and a sprinkle of salt & pepper. Saute until tender, about 8-10 minutes.
3) Add curry powder, garam masala, and cumin. Stir well and let the spices heat through for a minute or so, then add in the coconut milk, vegetable stock, and roasted butternut squash.
4) Bring to a boil, then reduce heat to simmer for 15-20 minutes, breaking up the squash and stirring the soup every few minutes.
5) Use an immersion blender (or a regular blender in batches) to puree soup to desired consistency. Garnish with sage leaves and serve immediately. You can refrigerate the soup for up to a week or freeze for later.


I topped my soup off with a sprinkle of cinnamon and a drizzle of honey, and it was perfect! It is so creamy thanks to the coconut milk, and the spices add a wonderful warmth. The squash lends such a deep golden color to the soup, which completely embodies the comfort and feel of the season.

What is your favorite way to eat butternut squash?

~Tammy



This week in the Homemade Living series, I am joined by Mary and our new blogger Jackie in posting about how we incorporate homemade items into our lives. Next week Daisy, Staci, and Amber will be up. If you have some free time, please check out the other posts in this weekly series!

Shared with The Backyard Farming Connection, Down Home Blog HopHealthy Vegan Friday, What I Am EatingFrom the Farm Blog Hop     

40 comments:

  1. This would be PERFECT for one of those chilly winter nights - which are fast approaching here in New England. Love this.

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  2. This looks divine! And your butternut squash look fabulous- we have tried growing them the past 2 years with no success. I'd love to try this recipe - perfect for the fall!

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  3. Looks and sounds delish. Soups are one of the awesomest things about fall :)

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  4. Oh wow this soup looks amazing. I'll have to copy your recipe and give it a try.

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  5. This sounds really good! I'm a big fan of Moosewood's Curried Carrot-Parsnip soup; this sounds liek a great alternative!

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  6. Sounds interesting. I have not tried it with curry and coconut before.

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  7. That sounds perfect for fall. Love the combination of ingredients :)
    Blessings,
    Susie

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  8. Yummy! I was so excited for today...to get the recipe. :-) I like this idea and to be honest I have never made a squash soup. I will give it a try.

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  9. I must try this for my hubby! He is allergic to a lot of things but this recipe would be perfect for him since there is nothing in it he can't have. Thanks for sharing!

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  10. This is one of my favorite soups! I also make it with roasted pumpkin and it is delicious :-) I hope you will share this on Friday at what i am eating!

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  11. This sounds so yum! I love the flavor and richness from coconut milk.

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  12. I love that you topped it with Cinnamon. This looks absolutely delish!

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  13. seriously am going to have to try this. Shhhhhh...(looking around nervously) i've never eaten butternut squash....but after seeing this and the recipe...well...it's on my list of new things to try.

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  14. I have just recently been introduced to curry, and am enjoying it. I feel like a whole new world has been opened up to me! I will have to try this if I run into any butternut squash!

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  15. Butternut squash soup...my husbands favorite. Def like the idea of curried tho, and am going to try it.

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  16. I'm not a fan of butternut squash but hubby does. I'm sure he'll enjoy making this for himself. :) I've just nominated you for an award. Check it out! :)

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  17. YUMMO sounds so interesting with the curry... Will put it on my list of recipes to try. Thanks for sharing and I am really loving your photos lately, on fire friend they are so beautifully composed.

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  18. Nice photos and thanks for the recipe.
    Greetings, RW & SK

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  19. This sounds delicious Tammy! Fall is here and it's time to get to soup pot back on the stove:) Coconut milk makes everything so creamy and delicious. I've made the pasta recipe from Giada a few times and love it!

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  20. OMG, I am posting a recipe for butternut squash soup and then curried pumpkin soup in a few weeks time. Great minds and all that. As always I love your photo.

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  21. Looks delicious, I will definitely give this one a try! We have so many butternuts from the school garden we might make this one for the kids to try at school!

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  22. This sounds delicious! I don't know what garam masala is. I'll have to research that. But love curry, and coconut milk. I was looking for a recipe that freezes well this week and you mentioned freezing it.I will surely be trying this recipe.

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  23. Just found your blog and love it! New Follower!

    Hugs,
    Jody

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  24. Tammy, your soup sounds delicious! I do not think I have ever tried this soup. Thanks for sharing the recipe! Have a great evening!

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  25. This looks so perfect for a dinner for two and a night of just staying in and sitting in front of the fireplace.

    Blessings!

    Sue

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  26. Hola que bonito bloc, me ha encantado, yo tengo uno hace poco al cual te invito a verlo .

    Me gustan tus fotografias son una maravilla
    Muchas felicidades por tu bloc

    Julia
    Elracodeldetall.blogspot.com

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  27. I haven't had squash in ages and miss it -- this sound really good and love the way your displayed everything Tammy.

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  28. I can't wait to try this ...looks awesome !
    I love butternut squash !!

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  29. This is my favorite veggie and the recipe looks wonderful! I love to bake butternut squash in sections and serve it with brown sugar. I make a meal out of it! xo

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  30. Bela receita...Espectacular....
    Cumprimentos

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  31. wow, this looks so delicious! you know, my love of soups knows no bounds. omg, i'm quite certain i'll make this for a quick dinner tonight!

    big hugs~

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  32. This looks like the PERFECT Fall soup! Thank you for this yummy recipe :)

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  33. There is nothing like fresh squash. I won't know about that this year. None of my butternut squash came up. Pumpkins on the other hand...

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  34. I love how you present your photos and it is great to have a recipe for this gorgeous vegetable! Thanks

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  35. Gotta give this one a try.. Thanks, Tammy..

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