Curry butternut squash soup
I’ve always loved pumpkin, likely because it used to be kind of exotic where I grew up (obviously nowadays is a different story). It’s always fascinated me how there can be so many different types, and their colour and shapes are simply the epitome of autumn. And when I moved to Germany, where autumn is one of the most beautiful seasons, it felt like everything was coming together. If you don’t believe me, have a look at these autumnal shots I took on one of my most recent walks with G.
I’ve been a fan of Jamie Oliver since what feels like always. I love his style of cooking, so laid back, fun and enjoyable; it’s something I can very much relate to. So when I found his recipe for butternut squash soup with sage it automatically became a staple in my kitchen. However, as I’m ever-expanding my cooking skills and recipe book, I came up with this slightly time consuming but very much worth the trouble butternut squash soup.
This should be enough for 2 hungry people:
- butternut squash
- olive oil
- salt and pepper to taste
- 1 medium sized onion, sliced
- 1 heaped tbsp butter
- 2 tsp honey
- handful of fresh coriander
- pinch of cumin
- 3 tsp curry powder
- 1l / 4 1/4 cups vegetable stock
- sweet paprika powder
- 1 tsp fresh grated ginger
- Start by washing the butternut squash and halving it, take out and discard the seeds. Drizzle with olive oil and some salt and put it chopped side down in the oven for at least an hour at 200ºC. I do it in the morning as soon as I wake up, as it takes me roughly an hour to get ready for work. That way, right before I leave, I turn the oven off and leave it until I get back. You can also do it the night before you plan to make the soup. The longer you roast it, the better it will taste.
- Once the squash is roasted, take it out of the oven and allow to cool enough to handle. Then peel it and leave it to rest.
- Heat up a pan on low, throw in a heaped tablespoon of butter and drizzle some olive oil until it starts to sizzle. Then add the onion and caramelize for about 20 minutes. Once it’s transparent and very soft, add the honey and leave to caramelize for another 10 minutes.
- Blend the fresh coriander, the curry powder and the cumin with the stock.
- In a big pot (not hot!) throw the squash and add some of the stock. Blend and keep adding stock until you reach the desired consistency.
- Add salt, pepper and sweet paprika powder to taste, the fresh ginger and blend again. Heat it and gobble up!
- Extra chopped coriander and/or lemon juice add an extra zest to this already amazing soup.
- Substitute half of the vegetable stock for coconut milk, for extra silkiness.
- Zingy creme frâiche is also a good addition. I do love me some creme frâiche!
- If you’re a garlic lover like me: roast some garlic in the oven with a bit of olive oil and blend in as well!