Cozy and Comforting Curried Butternut Squash Soup: A Heartwarming Bowl of Goodness
If you’re looking for a delicious and cozy meal that warms your heart and fills your belly, you’ve just found it! This Curried Butternut Squash Soup is easy to prepare and combines sweet and spicy flavors to give you the ultimate comfort on chilly days. Plus, it’s packed with nutritious ingredients, making it a fantastic addition to your healthy eating routine.
What Makes This Soup Special?
Imagine coming home on a crisp autumn evening, the leaves swirling outside your window. You take a deep breath and catch the inviting aroma of this comforting soup simmering away. The creamy texture, along with the warm spices, creates a bowl of happiness that you can enjoy all season long. With so many delicious ingredients coming together, this soup provides a burst of flavors that are not only delightful but also nourishing.
Crafting Your Own Cozy Soup
Ingredients You’ll Need
- 2 – 2¼ pounds butternut squash, chopped into small chunks
- 1 large yellow onion, diced
- 2 Granny Smith apples, diced
- 2 carrots, cut into chunks
- 2 tablespoons light brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon curry powder
- ¼ teaspoon cinnamon powder
- 1 teaspoon fresh minced ginger
- 1 tablespoon minced garlic
- 2 cups vegetable or chicken broth
- ½ cup heavy cream
Cooking Up a Storm
Let’s Get Those Flavors Going!
Slow Cooker Method: If you’re a fan of minimal fuss, start by spraying a 7-8 quart slow cooker with nonstick cooking spray. Layer in your butternut squash, onions, apples, and carrots, and sprinkle with brown sugar, salt, pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and broth. Cover it up and let it work its magic on low heat for 7-8 hours or on high for 4-5 hours until everything is fork-tender.
Instant Pot Method: For a quicker option, toss everything except the heavy cream into your Instant Pot. Set it to manual high pressure for 30 minutes and let it sit for an additional 10 minutes before releasing the pressure.
Blending Everything Together: Once your veggies are cooked, use an immersion blender to puree the soup until it’s beautifully smooth. If you prefer using a regular blender, take care to transfer the soup in batches while holding the lid down with a towel.
Finishing Touches: Stir in the heavy cream and feel free to adjust the seasoning with more curry powder, broth, salt, and pepper as needed.
Serve Up: This delectable soup tastes divine with a side of garlic toast or crunchy saltine crackers.
Storing Your Leftovers
You can keep this delightful soup in the fridge for up to 5 days. Just make sure to let it cool completely before transferring it to an airtight container. If you’d like to enjoy it later, freeze it for up to 3 months. Just thaw overnight in the fridge before reheating!
Tricks and Tips for a Perfect Soup
- Use fresh spices for the best flavor—ground spices can lose their potency over time.
- If you prefer a richer soup, add a bit more heavy cream or a drizzle of coconut milk.
- Want a kick? Toss in a pinch of cayenne pepper.
Possible Variations
- Switch up the squash: Feel free to use pumpkin or acorn squash for a new twist.
- Add lentils for extra protein: Throw in a cup of cooked lentils to make it heartier.
Common Questions About Buckwheat Soup
Can I use frozen butternut squash?
Yes, frozen butternut squash works perfectly well in this recipe. Just adjust the cooking time accordingly.
Is it possible to make this soup vegan?
Absolutely! Simply substitute heavy cream with coconut milk or a dairy-free cream alternative.
What should I pair with this soup?
Garlic toast, crusty bread, or a fresh salad make delightful accompaniments.
Enjoy the warmth of this Cozy and Comforting Curried Butternut Squash Soup, perfect for gathering around the table with family or curling up on the couch after a long day. It’s more than just a meal; it’s a hug in a bowl!
Print
Cozy and Comforting Curried Butternut Squash Soup
- Total Time: 495
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and cozy soup that warms your heart with sweet and spicy flavors, perfect for chilly days.
Ingredients
- 2 – 2¼ pounds butternut squash, chopped into small chunks
- 1 large yellow onion, diced
- 2 Granny Smith apples, diced
- 2 carrots, cut into chunks
- 2 tablespoons light brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon curry powder
- ¼ teaspoon cinnamon powder
- 1 teaspoon fresh minced ginger
- 1 tablespoon minced garlic
- 2 cups vegetable or chicken broth
- ½ cup heavy cream
Instructions
- Spray a 7-8 quart slow cooker with nonstick cooking spray, and layer in butternut squash, onions, apples, and carrots.
- Sprinkle with brown sugar, salt, pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and broth. Cover and cook on low for 7-8 hours or high for 4-5 hours until fork-tender.
- For Instant Pot, toss in all ingredients except heavy cream, set to manual high pressure for 30 minutes, then let sit for 10 minutes before releasing pressure.
- Blend the soup using an immersion blender or in batches with a regular blender until smooth.
- Stir in heavy cream and adjust seasoning if needed.
- Serve with garlic toast or saltine crackers.
Notes
Use fresh spices for best flavor. Adjust cream for richness and add cayenne for heat.
- Prep Time: 15
- Cook Time: 480
- Category: Soup
- Method: Slow Cooking, Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 40mg